A velvety Black Garlic and Roasted Pumpkin Soup, enhanced with spices and topped with crunchy pepitas, Greek yoghurt, and fresh coriander.
Black Garlic and Roasted Pumpkin Soup
Rated 5.0 stars by 1 users
Category
Soup
Servings
4
Prep Time
20 minutes
Cook Time
75 minutes
Indulge in the rich and comforting flavours of Black Garlic and Roasted Pumpkin Soup, a dish that brings together the natural sweetness of roasted pumpkin with the deep, umami notes of black garlic. This soup is a perfect blend of warmth and nourishment, ideal for a cosy meal.
The process starts with pumpkin slices, carefully roasted to caramelised perfection, developing a sweet and smoky depth. Once roasted, the pumpkin joins sautéed brown onions in a large soup pot, where it is combined with low-sodium vegetable broth and hot water. Diced potatoes and finely chopped black garlic cloves are added, enhancing the soup's texture and flavour profile.
Turmeric and onion powder are sprinkled into the pot, imparting a warm, earthy spice that beautifully complements the pumpkin and black garlic. The mixture is gently boiled until all the vegetables are tender, then blended into a thick and smooth consistency using a stick blender.
The soup is elegantly garnished with a variety of toppings. Lightly toasted pepitas add a satisfying crunch, while a dollop of Greek natural yoghurt introduces a creamy tang. A drizzle of optional olive oil enhances the soup's richness, and a sprinkle of freshly chopped coriander leaves adds a burst of fresh, herbal brightness.
Serve this Black Garlic and Roasted Pumpkin Soup as a delightful starter or a hearty main course, enjoying the harmony of flavours and textures in each spoonful.
Author:Black Garlic & Co.
Ingredients
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500g pumpkin, peeled, sliced 1.5cm thick
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3 tbsp olive oil
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salt and pepper
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150g brown onion, peeled and diced
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1L vegetable broth, low sodium
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200ml hot water
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300g potato, peeled and diced
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4 large Black Garlic Cloves, finely chopped
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1 flat tsp turmeric powder
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1 rounded tsp onion powder
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4 tbsp pepitas
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4 tbsp Greek natural yoghurt
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*optional olive oil
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4 tbsp fresh coriander leaves, finely chopped
Soup Ingredients
Ingredients for Topping
Directions
Preheat the oven to 180 degrees Celsius.
Line a baking tray with baking paper.
Arrange pumpkin in a single layer on the tray and massage with 2 tbsp of olive oil, salt and pepper. Put in the oven for approximately 45 minutes until soft and caramelised.
When the pumpkin is cooked then gently sauté the onion in 1 tbsp of olive oil in a large soup pot until translucent.
Pour in vegetable broth and hot water. Add potatoes, roasted pumpkin and black garlic. Sprinkle in turmeric, onion powder and pepper.
Stir well and gently boil for 30 minutes or until all the vegetables are soft.
Use a stick blender and blend the soup until thick and smooth.
Quickly fry the pepitas in a small fry pan without oil on a medium heat for a couple of minutes until slightly browned and crunchy.
Garnish soup with natural yoghurt, a drizzle of olive oil, pepitas and fresh coriander.
