Velvety. Warming. Deeply savoury.
This roasted pumpkin soup brings together sweet caramelised pumpkin, roasted onion, warming spices and the rich umami depth of Noosa Pure Black Garlic Paste.
Finished with cream or coconut cream, toasted pumpkin seeds, fresh herbs and a drizzle of Noosa Black Garlic Extra Virgin Olive Oil, it is simple, nourishing and full of slow-aged flavour.
Comfort food… elevated.
Recipe Details
Serves: 4–6
Prep time: 15 minutes
Cook time: 45 minutes
Ingredients
Roasted Pumpkin & Black Garlic Soup
- 1.2 kg pumpkin, peeled and chopped into wedges
- 1 brown onion, peeled and quartered
- 1 bulb garlic, halved crosswise
- 2 tbsp olive oil
- 1 tsp sea salt
- ½ tsp cracked black pepper
- 1–2 tsp Noosa Black Garlic - Pure Black Garlic Paste
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 1 litre vegetable or chicken stock
- ½ cup coconut cream or pouring cream, plus extra to serve
- 1 tbsp Noosa Black Garlic White Balsamic Vinegar, optional
To serve
- Noosa Black Garlic Extra Virgin Olive Oil
- Toasted pumpkin seeds
- Extra cream or coconut cream
- Fresh thyme, parsley or chives
- Crusty sourdough or toasted bread
Method
1. Roast the vegetables
Preheat oven to 200°C.
Place the pumpkin, onion and garlic bulb on a lined baking tray.
Drizzle with olive oil and season with sea salt and cracked black pepper.
Roast for 35–45 minutes, or until the pumpkin is golden, soft and caramelized at the edges.
2. Build the flavour
Squeeze the roasted garlic from its skins and transfer to a large saucepan.
Add the roasted pumpkin, onion, Noosa Black Garlic - Pure Black Garlic Paste, cumin and smoked paprika.
3. Simmer
Pour in the stock and bring to a gentle simmer.
Cook for 10–15 minutes to allow the flavours to come together.
4. Blend
Blend until smooth and creamy using a stick blender or high-speed blender.
Stir through the coconut cream or pouring cream.
Add Noosa Black Garlic White Balsamic Vinegar, if using, to brighten and balance the sweetness of the pumpkin.
5. Finish
Ladle into bowls.
Swirl through extra cream or coconut cream.
Drizzle with Noosa Black Garlic Extra Virgin Olive Oil.
Top with toasted pumpkin seeds and fresh herbs.
Serve
Serve with:
- crusty sourdough
- toasted baguette slices
- warm focaccia
- or a simple green salad
Serving Suggestions
Perfect for:
- cosy winter dinners
- easy lunches
- autumn entertaining
- simple weeknight meals
- make-ahead meal prep
Pair with:
- toasted sourdough
- a crisp white wine
- sparkling mineral water with lemon
- or a buttery chardonnay
Why Black Garlic Works Here
This soup is all about richness and balance:
- Roasted pumpkin → sweet, golden and caramelised
- Roasted onion → soft savoury depth
- Roasted garlic → mellow warmth
- Pure Black Garlic Paste → sweet, slow-aged umami richness
- White balsamic → brightness and balance
The Noosa Black Garlic - Pure Black Garlic Paste adds depth and complexity without overpowering the pumpkin — giving the soup a rich, savoury-sweet finish.
Pro Tip
Start with 1 teaspoon of Noosa Black Garlic - Pure Black Garlic Paste, then taste and add more if you would like a deeper umami flavour.
For a dairy-free version, use coconut cream.
For a thicker soup, start with 750 ml of stock and add more as needed.
The Takeaway
Golden, creamy, nourishing and full of umami.
This is roasted pumpkin soup with a Noosa Black Garlic twist — simple, comforting and beautifully elevated.