Brazilian recipe
Pumpkin, Carrot, and Cabbage Pressure Cooker Soup (Sopa de abóbora com cenoura e repolho na panela de pressão)
A comforting and aromatic soup blending the natural sweetness of pumpkin and carrots with the texture of cabbage, prepared efficiently in a pressure cooker.
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Ingredients
500 g kabocha squash, peeled
2 carrots
1/2 small purple cabbage
1/2 onion
2 garlic cloves
2 tablespoons olive oil
750 ml water
1/4 teaspoon ground cinnamon
1 teaspoon ground cumin
1 1/2 teaspoons ground ginger
Freshly grated nutmeg to taste
1 bay leaf
Toasted and chopped hazelnuts to taste for serving
Fresh cilantro leaves to taste for serving
2 carrots
1/2 small purple cabbage
1/2 onion
2 garlic cloves
2 tablespoons olive oil
750 ml water
1/4 teaspoon ground cinnamon
1 teaspoon ground cumin
1 1/2 teaspoons ground ginger
Freshly grated nutmeg to taste
1 bay leaf
Toasted and chopped hazelnuts to taste for serving
Fresh cilantro leaves to taste for serving
Where to find ingredients
Find fresh produce and herbs at local wet markets or supermarket produce sections. Kabocha squash (Japanese pumpkin) is widely available in Singaporean supermarkets. As a substitute for kabocha, you may use butternut squash, though it will alter the final texture and sweetness.
Preparation method
- Cut the pumpkin into large cubes
- Peel the carrots and slice them into thick rounds of approximately 4 cm
- Finely chop the onion and garlic
- Heat the pressure cooker without the lid using the sauté function
- Add the olive oil and onion, sautéing for about 2 minutes until softened
- Add the garlic, bay leaf, and spices
- Stir everything for 1 minute to release the aromas
- Place the pumpkin and carrots into the pot and mix well
- Pour in the water and add 2 teaspoons of salt
- Close the lid and cook under pressure for 40 minutes
- Prepare the cabbage by discarding the central core and cutting the leaves into 2 cm 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 for texture or use a blender if a creamier consistency is preferred
- Mix the chopped cabbage into the soup and let it cook in the residual heat for 2 minutes to soften slightly
- Serve the soup hot, finished with toasted hazelnuts and fresh cilantro
Observations
This recipe is perfect for cooler days, offering a sophisticated flavor profile thanks to a blend of warming spices. Using a pressure cooker ensures the vegetables soften quickly, creating a velvety base that contrasts beautifully with the crunch of toasted hazelnuts when served.
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