Brazilian recipe
Pressure Cooker Pumpkin, Carrot, and Cabbage Soup
A comforting and aromatic soup that combines the sweetness of pumpkin and carrots with the texture of cabbage, all prepared quickly in a pressure cooker.
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Ingredients
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 small red cabbage
2 carrots
1 bay leaf
1 1/2 teaspoons ground ginger
500g Japanese pumpkin (kabocha), peeled and cubed
fresh coriander leaves to serve
750ml water
toasted hazelnuts, chopped, to serve
1/2 onion
freshly grated nutmeg to taste
2 cloves garlic
1/4 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 small red cabbage
2 carrots
1 bay leaf
1 1/2 teaspoons ground ginger
500g Japanese pumpkin (kabocha), peeled and cubed
fresh coriander leaves to serve
750ml water
toasted hazelnuts, chopped, to serve
1/2 onion
freshly grated nutmeg to taste
2 cloves garlic
1/4 teaspoon ground cinnamon
Where to find ingredients
Most ingredients can be found in the produce and spice aisles of any local grocery store or fresh produce market. Look for kabocha squash in the specialty vegetable section.
Preparation method
- Cut the pumpkin into large cubes.
- Peel the carrots and cut them into thick 4cm slices.
- Finely chop the onion and garlic.
- Heat the pressure cooker without the lid using the saute function.
- Add the olive oil and onion, and saute for about 2 minutes until soft.
- Add the garlic, bay leaf, and spices.
- Stir for 1 minute to release the aromas.
- Add the pumpkin and carrots to the pot and mix well.
- Pour in the water and add 2 teaspoons of salt.
- Close the cooker and cook under pressure for 40 minutes.
- Prepare the cabbage by discarding the central stalk and cutting the leaves into 2cm squares.
- Wash the cabbage under running water and drain well.
- After the cooking time, carefully release the pressure from the pot.
- Open the pot and remove the bay leaf.
- Mash the cooked vegetables with a spatula to create texture, or use a blender if you prefer a creamy consistency.
- Mix the chopped cabbage into the soup and let it cook in the residual heat for 2 minutes so it softens slightly.
- Serve the soup hot, finished with toasted hazelnuts and fresh coriander.
Observations
This recipe is ideal for cold days, offering a sophisticated flavor profile thanks to the combination of warm spices. Using a pressure cooker ensures the vegetables soften quickly, creating a velvety base that contrasts perfectly with the crunch of toasted hazelnuts when served.
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