Pumpkin Soup with Black Garlic
Rated 5.0 stars by 1 users
Category
Soup
Cuisine
Fusion
Author:
Curio Kitchen
Servings
4 as a starter or 2 as a main dish
Prep Time
10 minutes
Cook Time
25 minutes
Calories
180
Black garlic’s sweet, funky, balsamic notes add interest and depth to mild pumpkin. The recipe can be doubled, except use only six cloves of black garlic (or 1 teaspoon black garlic powder) in the soup. A 'chef’s secret' to make chopping black garlic easier: lightly grease your knife with a few drops of olive oil.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
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4 cloves black garlic, chopped or 1¼ teaspoons black garlic powder
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2 teaspoons turmeric
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1 teaspoon ground ginger
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½ teaspoon black Kampot pepper
- 2 cups vegetable or chicken broth
- 1 can (15-ounces) plain pumpkin purée
- ½ teaspoon balsamic vinegar
- ½ cup half and half
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Sea Salt, to taste
For garnish
- 3 tablespoons plain Greek yogurt
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2 cloves black garlic or ½ teaspoon black garlic powder
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Sea Salt, to taste
Directions
- Cook the onion in olive oil over medium heat until translucent, add the spices and black garlic (or black garlic powder); cook 1–2 minutes more. Add the broth and pumpkin; cook for 20 minutes on medium-low, to thicken the soup and concentrate the pumpkin flavor. (If the soup gets too thick, add another ½ cup of broth, but remember that you’ll also be adding the half and half). Purée with an immersion blender until smooth, then stir in the vinegar and half and half. Add salt to taste.
- Make the yogurt garnish by putting 1 tablespoon of yogurt into a small bowl and smooshing the black garlic cloves into it using the back of a spoon (or stirring in the black garlic powder). Add the remaining yogurt and mix well. Top each bowl of soup with a generous spoonful of garlicky yogurt before serving.
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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