Pumpkin Soup
1 Medium squash or small pumpkin
2 Onions
2 Cloves garlic
1tsp fresh thyme leaves
600ml Veg or chicken stock
200g Classic Kraut
Olive oil, Salt and Pepper
Smoked Sriracha Crème Fraiche
100g Sour cream
1tbsp Smoked Sriracha
Devil Butter
100g Soft butter
2 tsp Extra Spicy Scotch Bonnet Sauce
For the soup:
1. Peel and chop the pumpkin into 3cm squares, coat well with some oil and lots of salt and pepper and roast for 30 mins in a very hot oven.
2. Chop the onions and crush the garlic. Heat 2 tbsp of oil in a large, heavy-based pan. Add the garlic, when it starts to sizzle, add the onions and stir well. Add a generous pinch of salt, reduce the heat and sweat, stirring regularly until well cooked (around 15 minutes).
3. When the pumpkin is roasted, add it to the pan with the onions and pour over the stock. Add the thyme leaves and bring to a simmer. Then cook gently for 15 minutes, then leave to cool slightly before using your favourite method to blend to a smooth consistency.
For the Smoked Sriracha crème fraiche:
1. Simply stir the Smoked Sriracha into the sour cream, it will have a pouring
For the Devil's Butter:
1. Ensure the butter is soft, add to a mixing bowl and whisk vigorously until it turns pale and has a light fully aerated consistency.
2. Start by adding just a few drops of the Extra Spicy Scotch Bonnet Sauce and whisking well, like making mayonnaise, continue to add a little at a time until you reach the right heat level, or around 2 teaspoons. This will be all the butter will take before splitting.
To Serve:
Toast some bread and spread generously with the devil butter, pour the soup into bowls, use a spoon to drizzle some of the Smoked Sriracha crème fraiche and add a generous heap of sauerkraut – Scary easy and spookily good!