Brazilian recipe
Pressure Cooker Pumpkin, Carrot, and Cabbage Soup
A comforting and aromatic soup that blends the natural sweetness of pumpkin and carrot with the earthy texture of cabbage, all whipped up in a flash using your pressure cooker.
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Ingredients
500 g kabocha squash (abóbora japonesa), peeled and cubed
2 carrots, peeled and sliced
1/2 small red cabbage
1/2 onion, chopped
2 garlic cloves, minced
2 tbsp olive oil
750 ml water
1/4 tsp ground cinnamon
1 tsp ground cumin
1 1/2 tsp ground ginger
freshly grated nutmeg to taste
1 bay leaf
toasted hazelnuts, chopped, to taste for serving
fresh coriander, to taste for serving
2 carrots, peeled and sliced
1/2 small red cabbage
1/2 onion, chopped
2 garlic cloves, minced
2 tbsp olive oil
750 ml water
1/4 tsp ground cinnamon
1 tsp ground cumin
1 1/2 tsp ground ginger
freshly grated nutmeg to taste
1 bay leaf
toasted hazelnuts, chopped, to taste for serving
fresh coriander, to taste for serving
Where to find ingredients
Kabocha squash (abóbora japonesa) can typically be found in the produce section of well-stocked supermarkets, Asian grocers, or Latin markets. If unavailable, you can substitute with butternut squash, though kabocha offers the most authentic texture for this recipe. Red cabbage, carrots, onion, garlic, and fresh coriander are standard items found in any produce aisle. Spices like cinnamon, cumin, and ginger are best sourced from the spice aisle or bulk bins. Hazelnuts can be found in the baking or nut section of most grocery stores.
Preparation method
- Cut the peeled kabocha squash into large, uniform cubes
- Peel the carrots and slice them into thick, roughly 4 cm rounds
- Finely dice the onion and mince the garlic cloves
- Turn your pressure cooker to the sauté function and let it heat up
- Add the olive oil and onion, sautéing for about 2 minutes until softened and translucent
- Stir in the garlic, bay leaf, and warm spices
- Cook for about 1 minute until fragrant to toast the spices slightly
- Add the cubed pumpkin and carrot slices to the pot, giving everything a good stir
- Pour in the water and stir in 2 teaspoons of salt
- Seal the pressure cooker lid and cook on high pressure for 40 minutes
- While the soup cooks, remove the thick central core from the cabbage and slice the leaves into 2 cm squares
- Rinse the chopped cabbage thoroughly under cold running water and drain well
- Once the cooking time is up, carefully release the pressure from the cooker according to manufacturer instructions
- Open the lid and discard the bay leaf
- Use a spatula or potato masher to break down the cooked vegetables for a rustic texture, or use a blender if you prefer it completely smooth
- Stir in the chopped cabbage and let it sit in the residual heat for about 2 minutes so it softens just enough while keeping a slight bite
- Ladle the soup into bowls while piping hot and garnish with toasted hazelnuts and fresh coriander
Observations
This recipe is perfect for chilly weeknights when you want something warming and wholesome. Using a pressure cooker makes the veggies incredibly tender, creating a velvety base that gets a lovely crunch from toasted hazelnuts right before serving.
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