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 easily in a pressure cooker.
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Ingredients
Fresh coriander leaves to taste for serving
1 1/2 teaspoons ground ginger
Freshly grated nutmeg to taste
Roasted and chopped hazelnuts to taste for serving
1 teaspoon ground cumin
500g kabocha squash, peeled and cubed
1 bay leaf
750ml water
1/4 teaspoon ground cinnamon
1/2 small red cabbage
2 carrots
1/2 onion
2 garlic cloves
2 tablespoons olive oil
1 1/2 teaspoons ground ginger
Freshly grated nutmeg to taste
Roasted and chopped hazelnuts to taste for serving
1 teaspoon ground cumin
500g kabocha squash, peeled and cubed
1 bay leaf
750ml water
1/4 teaspoon ground cinnamon
1/2 small red cabbage
2 carrots
1/2 onion
2 garlic cloves
2 tablespoons olive oil
Where to find ingredients
You can find all fresh produce, such as pumpkin, carrots, red cabbage, onions, and garlic, in the produce section of most local grocery stores or farmers' markets. Dried spices, nuts, and oil are readily available in the baking or pantry aisles of standard supermarkets.
Preparation method
- Cut the squash 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 on the sauté setting
- 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 squash and carrots in 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 removing 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 cooker
- Open the cooker and remove the bay leaf
- Mash the cooked vegetables with a spatula to add 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 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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