Roast Pumpkin Soup with Black Garlic RECIPE (served with black garlic croutons)
A new depth of flavour is added to basic pumpkin soup by roasting the pumpkin and adding black garlic puree and a few spices
Prep Time15 minutes mins
Cook Time1 hour hr 20 minutes mins
Course: Soup
Keyword: black garlic, black garlic croutons, garlic soup, roast pumpkin soup, roast pumpkin soup with black garlic
Servings: 6
- 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
Add the spices and black garlic puree after cooking, whilst veg's are still hot from 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.