Brazilian recipe
Pressure Cooker Pumpkin, Carrot, and Cabbage Soup
A comforting and aromatic soup that balances the sweetness of pumpkin and carrots with the texture of cabbage, all prepared efficiently in a pressure cooker.
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Ingredients
2 tablespoons olive oil
1/2 onion, finely 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 kabocha squash (Japanese pumpkin), 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 hazelnuts, chopped (for serving)
Fresh cilantro leaves (for serving)
1/2 onion, finely 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 kabocha squash (Japanese pumpkin), 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 hazelnuts, chopped (for serving)
Fresh cilantro leaves (for serving)
Where to find ingredients
You can find fresh produce like kabocha squash, carrots, and cabbage in the produce section of any local supermarket or farmers' market. Spices, olive oil, and nuts are commonly available in the pantry or baking aisles of grocery stores.
Preparation
- Heat the olive oil in a pressure cooker over medium heat
- Add the onion and sauté for about 2 minutes until softened
- Add the garlic
- the bay leaf
- and the spices
- Stir for 1 minute to release the aromas
- Add the cubed pumpkin and carrot slices to the pot and stir well
- Pour in the water and add the salt
- Close the lid and cook under pressure for 40 minutes
- Meanwhile
- prepare the cabbage by removing the central core and cutting the leaves into 2 cm squares
- Rinse the cabbage under running water and drain well
- After the cooking time has elapsed
- carefully release the pressure from the pot
- Open the lid and remove the bay leaf
- Mash the cooked vegetables with a spatula for a rustic texture
- Alternatively
- use a blender if you prefer a smooth
- creamy consistency
- Stir the chopped cabbage into the hot soup
- Allow it to cook in the residual heat for 2 minutes so it softens slightly
- Serve the soup hot
- topped with toasted hazelnuts and fresh cilantro
Notes
This recipe is perfect for cold days, offering a sophisticated flavor profile thanks to a blend of warm spices. Using a pressure cooker ensures the vegetables soften quickly, creating a velvety base that contrasts beautifully with the crunch of toasted hazelnuts when served.
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