This creamy pumpkin soup with black garlic is a unique twist on a fall classic. Featuring turmeric, ginger, and sweet, umami-rich black garlic, it's a comforting and flavorful dish that balances earthy pumpkin with bold, unexpected depth. A dollop of garlicky yogurt adds tang and richness, making it a perfect starter for autumn dinners or a light vegetarian main. With just a handful of pantry staples, it’s an easy black garlic soup recipe to impress guests or savor solo.
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.
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.