Brazilian recipe
Pressure Cooker Pumpkin, Carrot, and Cabbage Soup
A comforting and aromatic soup combining the sweetness of pumpkin and carrots with the texture of cabbage, conveniently prepared in a pressure cooker.
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Ingredients
500 g Japanese pumpkin, peeled and cubed
2 carrots, peeled and cut into thick slices (approx. 4 cm)
1/2 small red cabbage, core discarded and leaves cut into 2 cm squares
1/2 onion, finely chopped
2 cloves garlic, finely chopped
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 serve
Cilantro leaves, to serve
2 carrots, peeled and cut into thick slices (approx. 4 cm)
1/2 small red cabbage, core discarded and leaves cut into 2 cm squares
1/2 onion, finely chopped
2 cloves garlic, finely chopped
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 serve
Cilantro leaves, to serve
Where to find ingredients
Vegetables and aromatics like pumpkin, carrots, cabbage, onion, garlic, and cilantro can be found at most grocery stores and local markets. Spices such as cinnamon, cumin, ginger, nutmeg, and bay leaves are available in the spice aisle of supermarkets. Olive oil and hazelnuts can also be purchased at grocery stores.
Preparation method
- Cut the pumpkin into large cubes
- Peel the carrots and cut them into thick slices of approximately 4 cm
- Chop the onion and garlic into small pieces
- Heat the pressure cooker without the lid on the sauté function
- Add the olive oil and onion, and sauté for about 2 minutes until softened
- Add the garlic, bay leaf, and spices
- Stir everything 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 pressure cooker and cook under pressure for 40 minutes
- Prepare the cabbage by discarding the central core and cutting the leaves into 2 cm squares
- Rinse the cabbage under running water and drain well
- After the cooking time, carefully release the pressure from the cooker
- Open the lid and remove the bay leaf
- Mash the cooked vegetables with a spatula for texture, or use a blender for a creamy consistency
- Stir the chopped cabbage into the soup and let it cook in the residual heat for 2 minutes to soften slightly
- Serve the soup very hot, garnished with toasted hazelnuts and fresh cilantro
Observations
This recipe is ideal for cold days, offering a sophisticated flavor profile thanks to the blend of warm spices. Using a pressure cooker ensures the vegetables become tender quickly, creating a velvety base that contrasts perfectly with the crunch of toasted hazelnuts when serving.
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