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, prepared quickly and easily in a pressure cooker.
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Ingredients
1 bay leaf
coriander leaves to taste for serving
1/2 small red cabbage
1 1/2 tsp ground ginger
1 tsp ground cumin
500g Japanese pumpkin (kabocha), peeled
2 tbsp olive oil
2 cloves garlic
750ml water
toasted and chopped hazelnuts to taste for serving
2 carrots
freshly grated nutmeg to taste
1/2 onion
1/4 tsp ground cinnamon
coriander leaves to taste for serving
1/2 small red cabbage
1 1/2 tsp ground ginger
1 tsp ground cumin
500g Japanese pumpkin (kabocha), peeled
2 tbsp olive oil
2 cloves garlic
750ml water
toasted and chopped hazelnuts to taste for serving
2 carrots
freshly grated nutmeg to taste
1/2 onion
1/4 tsp ground cinnamon
Where to find ingredients
Find fresh produce like pumpkin, carrots, and cabbage in the grocery store produce section. Spices, nuts, and oil are typically found in the pantry or baking aisles.
Preparation method
- Cut the pumpkin into large cubes
- Peel the carrots and cut them into thick slices of approximately 4cm
- Finely chop the onion and garlic
- Heat the pressure cooker without the lid using the sauté function
- Add the olive oil and onion, and sauté for about 2 minutes until soft
- Add the garlic, bay leaf, and spices
- Stir everything for 1 minute to release the aromas
- Place the pumpkin and carrots in the pot and mix well
- Pour in the water and add 2 teaspoons of salt
- Close the pot and cook under pressure for 40 minutes
- Prepare the cabbage by discarding the central core 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 give 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 perfect 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 hazelnuts when served.
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