Roast Pumpkin Soup with Black Garlic – Easy Recipe
Prepare for a tantalizing twist on the classic Pumpkin Soup experience.
If you ever thought Pumpkin Soup was bland, try this version with the addition of the velvety, rich and balsamic flavour of Black Garlic.
As the autumn leaves fall and the air turns crisp, there’s nothing quite as comforting as a warm bowl of soup. This exquisite creation combines the natural sweetness of roasted pumpkin with the unique and aromatic essence of black garlic, resulting in a symphony of flavours that will tantalise your taste buds. Join us as we guide you through the process of crafting this velvety soup, sharing our secrets and tips along the way. Get ready to indulge in a bowl of pure comfort that will nourish both body and soul.
Black Garlic adds a new depth of flavour
Black garlic is a culinary secret weapon when it comes to enhancing the depth of flavour in soups. Its unique transformation process brings out a remarkable combination of savoury, sweet, and earthy notes. When incorporated into soups, black garlic adds a rich complexity that elevates the entire dish.
The caramelisation that occurs during the black garlic’s fermentation process creates a deep umami taste, akin to roasted garlic but with a milder, sweeter profile. As you simmer the soup, the black garlic subtly infuses its essence into the broth, creating a luxurious and velvety texture.
By introducing black garlic into your soups, you unlock a world of rich and intricate flavours. It not only adds depth and complexity but also imparts a touch of culinary sophistication. The result is a soup that transcends ordinary expectations, leaving your taste buds craving more of its enchanting taste.
Herbs and Spices add another layer – Roast Pumpkin Soup with Black Garlic Recipe
Cumin is traditionally used in Middle Eastern and Moroccan dishes, but when added to pumpkin soup, it will transport your taste buds to a whole new world of tantalising flavours. Cumin’s warm and earthy notes infuse the soup with a captivating aroma and a subtle hint of spiciness.
Paprika is a vibrant and versatile spice made from dried peppers or capsicums, It adds a subtle smokiness and a mild, sweet pepper flavour. Paprika’s vibrant red hue will visually enhance the appearance of pumpkin soup, making it more visually appealing.
Red Ginger enhances the flavour profile by introducing a subtle, warming spiciness & zest that complements the natural sweetness of the pumpkin. It also adds a layer of depth and complexity to the soup, elevating it from delicious to extraordinary.
Parsley has a mild and fresh flavour. It adds a touch of brightness and a subtle herbal note.
Chives offer a mild onion-like flavour that can provide a gentle kick to pumpkin soup. They bring a fresh and delicate taste, along with a pop of vibrant green colour as a garnish.
Alternative herbs and spices that pair nicely with this Roast Pumpkin Soup with Black Garlic Recipe:-
Rosemary provides woody undertones and will create a delightful contrast to the creamy texture of pumpkin soup. Fresh sprigs of Rosemary can be placed on top of the vegetables in the roasting pan.
Curry powder typically contains a blend of spices such as turmeric, cumin, coriander, ginger, and chili powder. These spices impart a warm and slightly spicy flavour to the soup.
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Roast Pumpkin Soup with Black Garlic Recipe
(served with black garlic croutons)
Ingredients
- 1 butternut pumpkin (approx 800 gms)
- 200 gms carrots
- 2 tbsp oil
- salt and pepper
- 2 tbsp black garlic puree
- 1 tsp cumin
- 1 tsp red ginger powder
- 1 tsp paprika
- 1.25 litres of chicken stock
- sour cream to serve
- parsley or chives garnish
Instructions
- Peel and cut the pumpkin into large cubes
- Peel and cut the carrot into similar-sized pieces
- Spread vegetables in a single layer onto a roasting tray, toss in oil and season with salt & pepper
- Roast in the oven at 180c for 1 hour or until the vegetables are soft.
- Remove the tray from the oven, drain off any excess oil, then sprinkle with cumin, paprika, and red ginger and toss with black garlic puree.
- Add vegetables to a stock pot with chicken stock and simmer 15 – 20 mins.
- Puree all ingredients together, and season if needed.
- Garnish with a dollop of sour cream and chopped parsley or chives.
- Serve with Black Garlic Croutons or Black Garlic Bread!
Top Tips:
Vegan & Vegetarian Friendly:
- Substitute sour cream with coconut milk
- Substitute chicken stock with vegetable stock
Add the spices and black garlic puree after cooking, whilst they are still hot in the oven. Then allow all to cool slightly in the roasting pan, thus enabling the veggies to absorb all the delicious flavours. Taking your roast pumpkin soup with black garlic to the next level…
- If the butternut pumpkin is very ripe, it can be a little sweet; therefore, the addition of carrots helps to blend and balance the flavours.
- Add a little extra stock or water if your soup is too thick.
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Do You Have Black Garlic in Your Kitchen Pantry or Medicine Cabinet?
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Does milk thicken pumpkin soup?
Yes, dairy or non-dairy milk can be used to thicken pumpkin soup. Alternatively, you can also use heavy cream or coconut milk to achieve a thicker texture.
Is it best to roast, steam or boil pumpkin?
- Roasting: Roasting pumpkin intensifies its natural sweetness and enhances the flavours. The process of roasting caramelises the sugars in the pumpkin, resulting in a rich, nutty, and slightly caramelised taste. Roasted pumpkin often has a deep, earthy flavour with hints of toasty notes. The texture of roasted pumpkin tends to be drier and denser compared to other methods. This is ideal when adding to stock for soup making.
- Steaming: Steaming pumpkin preserves its natural flavour and texture compared to boiling. Steamed pumpkin tends to have a delicate, subtly sweet taste. The flavour is milder and less pronounced compared to roasted pumpkin.
- Boiling: Boiling a pumpkin is a quicker method of cooking. However, it can lead to some flavour dilution due to the leaching of these flavours into the cooking liquid, which is then drained off. Boiled pumpkin tends to have a lighter, less intense flavour compared to roasted or steamed pumpkin. It may retain some earthy and mildly sweet notes, but the overall taste will be more subtle.
The caramelised flavours created from roasting the pumpkin and the black garlic puree intertwine perfectly, enhancing the overall depth and complexity of Roast Pumpkin with Black Garlic Soup. Combining these flavours adds layers of complexity and velvety depth to the soup, making it more exciting and enjoyable to eat.
Roast Pumpkin Soup with Black Garlic Recipe | Tips for Success
- Roasting vegetables provides a deeper flavour profile.
- Cut all vegetables to the same size to ensure they cook evenly.
- A good homemade broth will always result in a better flavour.
- Simmer the vegetables and liquid on low heat with the lid on, trapping all the flavours.
- A heavy-based saucepan is preferable.
- Add dried herbs during the cooking process and fresh herbs before serving.
Roast Pumpkin Soup with Black Garlic Recipe
Conclusion
On a wintery day, there’s nothing quite as comforting and satisfying as cradling a warm bowl of soup in your hands. With each spoonful, flavours mingle, creating a deliciousness that warms you from within. The aroma of simmering soup will permeate your home, and the flavours nourish your body and soul.
