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
2 tablespoons olive oil
1/2 onion, chopped
2 cloves garlic, minced
1 bay leaf
1/4 teaspoon ground cinnamon
1 teaspoon ground cumin
1 1/2 teaspoons ground ginger
Freshly grated nutmeg to taste
500 g Japanese pumpkin (kabocha), peeled and cubed
2 carrots, peeled and cut into 4 cm thick rounds
750 ml water
2 teaspoons salt
1/2 small red cabbage
Toasted and chopped hazelnuts to taste for serving
Fresh cilantro leaves to taste for serving
1/2 onion, chopped
2 cloves garlic, minced
1 bay leaf
1/4 teaspoon ground cinnamon
1 teaspoon ground cumin
1 1/2 teaspoons ground ginger
Freshly grated nutmeg to taste
500 g Japanese pumpkin (kabocha), peeled and cubed
2 carrots, peeled and cut into 4 cm thick rounds
750 ml water
2 teaspoons salt
1/2 small red cabbage
Toasted and chopped hazelnuts to taste for serving
Fresh cilantro leaves to taste for serving
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.
Method
- Heat the pressure cooker without the lid
- Add the olive oil and onion
- Sauté for about 2 minutes until soft
- Add the garlic
- Add the bay leaf
- Add the cinnamon
- Add the cumin
- Add the ginger
- Add the nutmeg
- Stir everything for 1 minute to release the aromas
- Place the pumpkin cubes and carrot rounds into the pot
- Stir well
- Pour in the water
- Add the salt
- Close the pressure cooker
- Cook under pressure for 40 minutes
- Prepare the cabbage by discarding the central core
- Cut the leaves into 2 cm squares
- Wash the cabbage under running water and drain well
- Release the pressure from the cooker carefully after the cooking time
- Open the pot
- Remove the bay leaf
- Mash the cooked vegetables with a spatula for texture
- Alternatively, use a blender if you prefer a creamy consistency
- Stir the chopped cabbage into the soup
- Let it cook in the residual heat for 2 minutes so it softens slightly
- Serve the soup hot
- Finish with toasted hazelnuts and fresh cilantro
Notes
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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