Game of Thrones: Arya’s Sweet Pumpkin Soup
Arya could see it on his face when he came to table, late again, as he had been so often. The first course, a thick sweet soup made with pumpkins, had already been taken away when Ned Stark strode into the Small Hall.
GAME OF THRONES
There are ten more days until the premiere of season six of Game of Thrones on HBO!!!
I’m so ecstatic to finally reenter that world again because my mind has been completely wrapped around The Walking Dead. I have so many questions swirling in the my mind. What’s going to happen to Arya? Where are Sansa and Theon going? Oh, the questions!!! I know the biggest speculation is whether or not Jon Snow is alive or not. Don’t get mad but I’ve never been a big fan of his character but I am interested in seeing whether any of the fan theories are true or not.
I feel it’s only appropriate to start posting some Game of Thrones recipes on the blog. I’ve read the books a good while ago and I was too foolish not jot down the many dishes mentioned in the books. That means I had to go back into the books and track down all the dishes. I’m very happy I did because there were so many feasts I can’t wait to tackle.
For today’s recipe, I have the sweet pumpkin soup from the first book of the series, Game of Thrones. I know pumpkins can be very difficult to come by this time of year so a great substitute would be acorn squash. Acorn squashes are incredibly sweet and delicious. I typically slice and roast it in the oven but I thought it would be amazing pureed in a soup. The croutons add a bit of crunch to the soup and it would be amazing if your toasted some in a pan with butter and chopped sage. Unfortunately, I didn’t think of that when I created the recipe. I hope you enjoy the recipe and a special thanks to my dad who I had as my hand model in this photo!
Game of Thrones: Sweet Pumpkin Soup
Ingredients
- 1 - acorn squash large, halved OR 2 - sugar pumpkins, halved
- 2 tbsp - unsalted butter
- 2 tbsp - brown sugar
- salt and pepper
- 1 tbsp - unsalted butter
- 1 tbsp - olive oil
- 1/2 - leek whites only, thinly sliced
- 1 - clove garlic minced
- 1 - small granny smith apple peeled, small dice
- 2 - carrots medium, peeled and small dice
- 1 tsp - chopped fresh sage
- 2 1/2 cups - vegetable or chicken stock
- croutons as needed for garnish
Instructions
- Preheat the oven to 400F.
- Place the halved acorn squash or pumpkin on a sheet pan or roasting rack. Spread one tbsp of butter on each half and sprinkle evenly with brown sugar. Season with salt and pepper. Roast for 45-50 minutes until very tender. Let cool and scoop out the flesh with a spoon.
- Meanwhile, heat a saucepan over medium heat. Add one tbsp butter and the oil. Once hot, add the minced garlic and sliced leeks. Cook for 3-5 minutes until soft.
- Add the diced carrots, apples, cooked squash or pumpkin, and sage. Add the stock and bring the soup to a boil. Turn it back down to a simmer and cook until the carrots and apples are tender.
- Once tender, puree the mixture until smooth in a blender. Season for salt and pepper. Garnish with croutons and chopped crisp sage.
