Roasted Pumpkin Soup with Black Garlic
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
1 1/2 tablespoons ground coriander
1 teaspoon ground cumin
2/3 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
900ml vegetable stock
2 whole bulbs of black garlic (about 20 black garlic cloves)
Preheat oven to 200C/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), then stir in minced garlic, coriander, cumin, nutmeg and chili flakes and toast for about 2 minutes. Add mustard, and 1/2 vegetable stock, pour it all into a food processor liquidize. Then 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.
Stir cream and sliced black garlic and serve. You can also scatter some of the black garlic slices instead for a more effective look.
Thank you to Justyna of Garlic Matters for creating this recipe for us.