Pumpkin Soup with Black Garlic
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Garlic, Black Powder
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Made by aging whole bulbs of fresh garlic over several weeks under controlled heat and humidity, black garlic attributes its rich flavor to the Maillard reaction - the chemical process that produces new flavor compounds responsible for the deep taste of seared meat and caramelized onions. Mellow with lots of umami, this versatile powder can be used anywhere you would use black garlic cloves. With notes of roasted garlic, balsamic vinegar, and tamarind, black garlic can be used in dips, savory scones, or in fried rice dishes. Try this to add depth to vegan and vegetarian recipes!
Hi Jesse! Susan from Curio kitchen, here. Absolutely fine to use homemade pumpkin or squash purée for the soup. Rather than steaming the squash to cook it, I prefer to roast it, which emphasizes its sweetness and deepens the flavor. Roast whole or cut in half-seeds removed. Depending on the variety and whether it is stringy after cooking, you may need to run the squash through a food mill after cooking. Use about 2 cups of homemade purée to make the soup. Happy cooking!
Would you please add a comment to the recipe on making my own pumpkin purée. I don’t used xan food as the prana is pretty much gone from it.
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