Black Garlic Recipe
served with Black Garlic croutons
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 tantalize 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.
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Black Garlic adds a new depth of flavour
Black garlic is a culinary secret weapon when it comes to enhancing the depth of flavor in soups. Its unique transformation process brings out a remarkable combination of savory, sweet, and earthy notes. When incorporated into soups, black garlic adds a rich complexity that elevates the entire dish.
The caramelization 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 flavors. 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.
Herb 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 tantalizing 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.
Roast Pumpkin Soup with Black Garlic Recipe
Roast Pumpkin Soup with Black Garlic RECIPE (served with black garlic croutons)
- roasting tray
- sharp knife
- large saucepan or stock pot
- stick blender or kitchen whiz
- 1 butternut pumpkin (approx 800gms)
- 200 gms carrots
- 2 tbsp oil oil
- salt and pepper
- 2 tbsp black garlic puree
- 1 teasp cumin
- 1 teasp red ginger powder
- 1 teasp paprika
- 1.25 litres chicken stock
- sour cream to serve
- parsley or chives garnish
- Peel and cut pumpkin into large cubes
- Peel and cut carrot into simular size pieces
- Spread vegetable in a single layer onto roasting tray, toss in oil and season with salt & pepper
- Roast in oven 180C for 1 hour or until vegetables are soft.
- Remove tray from oven, drain off any excess oil then sprinkle with cummin, paprika, 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!
Roast Pumpkin Soup with Black Garlic
Top Tips: Vegan & Vegetarian Friendly:
- Substitute sour cream with coconut milk
- Substitute chicken stock with vegetable stock
- 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.
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 flavors. The process of roasting caramelizes the sugars in the pumpkin, resulting in a rich, nutty, and slightly caramelized taste. Roasted pumpkin often has a deep, earthy flavor 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 flavor and texture to compared to boiling. Steamed pumpkin tends to have a delicate, subtly sweet taste. The flavor is milder and less pronounced compared to roasted pumpkin.
- Boiling: Boiling 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 caramelized 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 favours.
- 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
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.