Roasted pumpkin soup with black garlic is without any reservations the best fall/Halloween style dish I’ve ever had! With the addition of immune system boosting black garlic this soup tastes like the truffle of all pumpkin soups! Fabulous flavour plus amazing Halloween looks – it is a must have this season!
This recipe is sponsored by Balsajo Black Garlic
I am definitely getting into the swing of fall and I rather enjoy it! Every time I go out and see pumpkins lined up, stucked up, lurking from behind one another or rolling down from a pile… I just can’t help smiling and thinking how I could cook them next time! Oh, yes, I have been pumpkin cooking mad for the last month or so, hence today’s spiced roasted pumpkin soup with black garlic, with its fancy orange and black looks.
A bit odd you might think… but hey! Halloween is just around the corner and it is time to spook your food up a bit! Only the looks though, promise! Flavour will make you ask for seconds if not thirds! And it is all thanks to the magic of the roasting process, clever choice of spices and a real-deal flavour puncher topping: the truffle of all garlics – the black garlic.
Haven’t heard about black garlic? Have a read about it here to learn more and get yourself a bulb of black garlic to experiment with. You can also look up my family and friends tested and approved black garlic recipes here. Black garlic will rock your food!
I don’t know about you, but I find that at this time of year I consider myself more of a soup person than ever. I guess with the changing weather I just need that little extra from my food, that lovely warming and grounding feeling, almost like a big friendly hug from a dear friend.
It also has to feed my body with the extra nutrition and protection needed at this time of year. My creamy, roasted pumpkin soup with black garlic topping is designed to do all that!
This little bowl of autumn love really summarizes everything that a respectable fall soup of the above description should be. It tastes like autumn, literally. It is super warming and satisfying, beautifully seasoned and rounded up with thin slivers of black garlic (of truffle like richness), which BTW delivers mind-blowing levels of antioxidants and anti-cold and anti-flu properties to keep your immune system armed.
Make it, eat it, love it and share that love further – it is so worth the hassle!
Roasted pumpkin soup with black garlic – cooking notes
- Why bother with roasting your pumpkin? – Any roasted veg soup requires some roasting time added on the top of regular soup cooking time and skipping this process will have an effect on the final flavour, so don’t take shortcuts. My roasted pumpkin soup with black garlic is no different in this matter and the beautiful rich taste it offers is so very much worth the wait! The process of roasting caramelizes sugars, gets rid of some unwanted moisture and intensifies flavors. Must be done to ensure the top quality flavour experience.
- Pumpkin choice – Usually the bigger the pumpkin the milder and more watery it’ll taste like. For cooking and eating I like to use pumpkins no larger than about 3-4 pounds. For this particular recipe I recommend you get a pumpkin around 3.5 lbs in weight. Butternut squash, acorn, kabocha, spaghetti squash… they will all do a good job. I used roughly a 3.3lbs pumpkin, which produces about 1.5 liters ( 6 cups) of my soup.
- Speeding things up – After halving my pumpkin and scooping the seeds out I place it face down on an aluminum lined baking tray and roast it for about about 1h at 400F. Placing the pumpkin halves face down or /and covered with an aluminum foil can cut as much as 20% off the roasting time. Alternatively, you can of course slice it into smaller pieces, but we’re still talking about 40 minutes plus in the oven anyway.
The rest is a breeze. Toast some spices in olive oil, add the roasted pumpkin puree along with the rest of ingredients and simmer for about 30 minutes. Blitz it up again in a food processor if necessary and here you have it. Serve it up with 4ish sliced black garlic cloves and some cream. Heaven!
- 3.3 lbs (about 1500g) raw pumpkin (butternut squash, acorn, kabocha, spaghetti squash)
- splash of olive oil
- 1 medium yellow onion, chopped
- 1 celery stick, chopped finely
- 3 raw garlic cloves, minced
- 1½ tablespoons ground coriander
- 1 teaspoon ground cumin
- ⅔ teaspoon freshly grated nutmeg
- 1 pinch of dry chili flakes (small or big one, it is up to you and how spicy you like your food)
- 1 tablespoon dijon mustard
- 800ml vegetable stock
- 150ml cream (can be replaced with vegan cream or more veg stock if necessary to make the whole dish vegan)
- Salt to taste
- 2 whole bulbs of black garlic (about 20 black garlic cloves), peeled & sliced thinly
Don't worry, black garlic is not spicy or pungent and tastes nothing like raw or roasted garlic either. You simply must try it to understand why it is known as black garlic truffles or black garlic gold!
- Preheat oven to 400F. Halve your pumpkin lengthwise, and using a soup spoon, scoop the seeds out and discard them.
- Place pumpkin halves, face down, on a lined baking tray, cover them up tightly with more aluminum foil and bake for about 45 minutes, or longer, until you feel that they give in when pressed and are fully baked. The flesh should be separating from the skin easily.
- When cool enough to handle, peel the skin of pumpkin and discard. Place the pumpkin flesh in a food processor, process until smooth.
- While your pumpkin is roasting: In a large, deep pan, on medium heat, cook onion with celery until both soften (about 15 min). Stir in minced garlic, coriander, cumin, nutmeg and chili flakes and toast for about 2 minutes. Add mustard, and ½ vegetable stock, pour it all into a food processor and process until liquidized. When done, return it all back to the pan.
- When pumpkin puree is ready add it along with the remaining stock to the pan and simmer together for about 15 minutes.
- Add cream, black garlic and adjust seasoning with salt. You can also scatter some of the black garlic slices over each bowl before serving instead for a more effective look.
Buy Black Garlic in UK: Balsajo Black Garlic
I have also brought this recipe to my friends at Fiesta Friday #196 cohosted by Antonia from Zoale.com & Jhuls from The Not so Creative Cook. Come and join the party!