TG commented the other day saying he/she wanted me to do the pumpkin soup that Katniss eats in the Capitol during her Victory Tour. With Thanksgiving coming up soon, I thought that was the perfect recipe to do. Here’s the quote from the book:
My resolve is almost immediately broken at the first table, which has twenty or so soups, when I encounter a creamy pumpkin brew sprinkled with slivered nuts and tiny black seeds. “I could just eat this all night!” I exclaim.
I searched around for a recipe to adapt and settled upon this one from Beyond Sweet and Savory. I couldn’t find butternut squash at my supermarket, so I just bought an acorn squash.
It tastes good in the sense that I can tell it tastes yummy, but since I’m not much of a pumpkin eater, it wasn’t really my thing. I remember trying pumpkin juice once and not really caring for it, despite having read how much Harry and the students at Hogwarts love it. I’m really more of a pie and cheesecake kind of pumpkin eater! I do have to say that the almonds went very well with it, though. I reduced the cream a bit in the recipe below as I thought it was a little too much.
If you try this with another type of pumpkin, let me know how it is!
Creamy Pumpkin Brew from The Capitol
By
Published: November 20, 2012
- Yield: 4 Servings
Katniss eats a creamy pumpkin soup with tiny black seeds and slivered nuts in the Capitol.
Ingredients
- 1 two lb acorn squash
- sprigs fresh thyme
- olive oil
- salt to taste
- 2 cups chicken or vegetable stock
- 1/3 cup heavy cream
- 1 tbsp honey
- poppy seeds
- slivered almonds
Instructions
- Heat oven to 350 degrees. Cut squash into quarters and scrape off insides and seeds. Place them on a foil lined baking sheet and drizzle with olive oil. Season with thyme and salt. Bake for 1 hour.
- Let squash cool, then scrape the flesh out into a blender or food processor, discarding any large thyme sprigs. Add chicken or vegetable stock and puree until smooth.
- Run puree through a sieve and add to a pot. Add heavy cream and heat on high to a boil. Lower heat and simmer for five minutes, then stir in honey.
- When serving, lightly sprinkle poppy seeds onto the middle of the soup. Drop a little bit of slivered almonds into the middle.
