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Creamy Pumpkin Caraway Sauerkraut
Prep Time: 10 minutes Cook Time: 20 minutes Yield: Serves 6-8
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients
- 1 cup roasted pumpkin Puree* recipe follows
- 1 medium-sized onion
- 2 cups of sauerkraut drained
- 2 tablespoons unsalted butter
- 1 tablespoon caraway seeds plus a pinch for garnish
- 3/4 cup vegetable broth
- 1 cup 150ml heavy cream
- Kosher salt and freshly ground pepper to taste
Instructions
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Prepare pumpkin puree (See *Notes) or use canned :-(
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Peel and chop onion into small pieces.
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Squeeze all the liquid you can out of the sauerkraut. When you think you are done squeeze again. Repeat and set aside.
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Melt the butter in a skillet over medium-high heat
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Add onions, stirring to coat them in the butter.
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Cook stirring occasionally until the onions become transparent.
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Add the caraway seeds and cook for a couple of minutes.
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Mix in the pumpkin puree.
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Add the sauerkraut and stir to combine.
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Add the broth and heavy cream.
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Bring the mixture to a boil.
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Turn heat down to low. Simmer for 5 minutes.
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Season with salt and pepper to taste.
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Remove from heat, garnish with caraway seeds and serve.
Recipe Notes
*For the roasted pumpkin purée:
Preheat oven to 375 degrees F.
Place the whole pumpkin on a baking sheet lined with aluminum foil and roast for 15 minutes.
Remove from oven and carefully slice off the stem and cut the pumpkin into quarters.
Return the pieces to the oven and roast for another 40 minutes or until you can easily run a fork through the flesh and skin of the pumpkin.
Remove the pumpkin pieces from the oven and let cool completely. Scrape out the stringy flesh and seeds and set aside.
Use a spoon to scoop out the flesh and transfer to a food processor. Discard or compost the outer skins.
Purée the pumpkin flesh in the processor until smooth.