Brazilian recipe
Pumpkin, Carrot and Cabbage Soup in a Pressure Cooker (Sopa de abóbora com cenoura e repolho na panela de pressão)
A comforting and aromatic soup that blends the natural sweetness of pumpkin and carrots with the texture of cabbage, all prepared quickly in a pressure cooker.
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Ingredients
500g Japanese pumpkin, peeled
2 carrots
1/2 small red cabbage
1/2 onion
2 garlic cloves
2 tablespoons olive oil
750ml 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 for serving
Fresh coriander leaves for serving
2 carrots
1/2 small red cabbage
1/2 onion
2 garlic cloves
2 tablespoons olive oil
750ml 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 for serving
Fresh coriander leaves for serving
Where to find ingredients
You can find fresh produce like Japanese pumpkin, carrots, and red cabbage at local green grocers or supermarket fresh produce aisles. Spices are available at major retail stores or spice markets in the local bazaars. Look for nuts in the snack or baking aisles of supermarkets.
Preparation method
- Cut the pumpkin into large cubes.
- Peel the carrots and slice them into thick rounds of approximately 4cm.
- Finely dice the onion and garlic.
- Heat the pressure cooker without the lid.
- Add the olive oil and onion, sautéing for about 2 minutes until softened.
- Add the garlic, bay leaf, and the 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 lid and cook under pressure for 40 minutes.
- Prepare the cabbage by discarding the central core and cutting the leaves into 2cm squares.
- Rinse the cabbage under cold 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 a rustic texture or use a blender if you prefer a smooth 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 steaming hot, topped with toasted hazelnuts and fresh coriander.
Observations
This recipe is ideal for chilly days, offering a sophisticated flavor profile thanks to a blend of warm spices. Using a pressure cooker ensures the vegetables soften rapidly, creating a velvety base that contrasts beautifully with the crunch of hazelnuts when served.
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