Brazilian recipe
Pressure Cooker Pumpkin Soup with Carrot and Cabbage (Sopa de abóbora com cenoura e repolho na panela de pressão)
A comforting, aromatic soup that brings together the sweetness of pumpkin and carrot with the texture of cabbage, made conveniently in the pressure cooker.
0.0 / 5 by 0 Reviews
Ingredients
500 g peeled Japanese pumpkin
2 carrots
1/2 small red cabbage
1/2 onion
2 cloves garlic
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 chopped hazelnuts to serve
coriander leaves to serve
2 carrots
1/2 small red cabbage
1/2 onion
2 cloves garlic
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 chopped hazelnuts to serve
coriander leaves to serve
Where to find ingredients
Look for the pumpkin, carrots, cabbage, onion, garlic, herbs, and spices in the fresh produce section and dry goods aisle of a supermarket or at a local open-air market. Toasted hazelnuts are usually found in the nuts section; if needed, a mild roasted nut can be used as a substitute, but hazelnut is ideal.
Preparation method
- Cut the pumpkin into large cubes
- Peel the carrots and cut them into thick rounds about 4 cm wide
- Chop the onion and garlic into small pieces
- Heat the pressure cooker without the lid on the sauté setting
- 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 carrot to the pan 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 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 cooker
- Open the cooker and remove the bay leaf
- Mash the cooked vegetables with a spatula for texture, or use a blender if you prefer a creamy consistency
- Stir the chopped cabbage into the soup and let it cook in the residual heat for 2 minutes so it softens slightly
- Serve the soup piping hot, finished with toasted hazelnuts and fresh coriander
Observations
This recipe is ideal for cold days, with a refined flavour profile thanks to the blend of warm spices. Using a pressure cooker helps the vegetables soften quickly, creating a velvety base that contrasts beautifully with the crunch of the hazelnuts when serving.
Ratings and comments