In Catching Fire (Book 2 of The Hunger Games), Katniss describes the food she is served in the Capitol, including “pumpkin soup with almonds and little black seeds”. Yum! This savory soup with spicy nuts is my take on Capitol Pumpkin Soup.
1/2 cup slivered almonds
2 Tablespoons poppy seeds
2 teaspoons Caribbean jerk seasoning
1 Tablespoon minced garlic
1 Tablespoon olive oil
1/2 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon ground sage
1 -15 ounce can pumpkin puree
32 ounce chicken stock
1/4 cup milk or heavy cream
2 eggs, whisked
In a dry skillet, over medium heat, toss together almonds, poppy seeds and jerk seasoning. Stirring occasionally, heat until almonds are toasted. Set aside to cool.
In a soup pan, stir together garlic, olive oil, ginger, cumin and sage. Cook over medium heat until garlic begins to brown and crisp. Deglaze pan with chicken stock and whisk in pumpkin and milk (or cream). Temper eggs* and whisk into soup mixture. Bring to a low boil, then immediately reduce to a simmer. Simmer for 5 minutes.
Sprinkle with almonds and poppy seeds to serve.
*Whisk eggs in a separate bowl. Slowly whisk in warm soup to bring up the temperature of the eggs. Don’t rush this step or you will end up with egg drop soup!
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