Pumpkin soup and sausage pastries
500g sliced pumpkin
500ml chicken stock (500ml water + 1 cube)
100ml liquid crème fraiche
1 roll of ready-made puff pastry
1 egg yolk
Salt, pepper and grated nutmeg.
> Soup method:
Peel the pumpkin slices using a peeler and cut into large pieces. Thinly slice the onion. In a frying pan, brown the onion and pumpkin with 1 tablespoon of olive oil. Add the stock, cover and leave to cook for 25 minutes. Stir, add the cream, salt and pepper then season with the nutmeg.
> Witch's fingers method
Preheat the oven to 210°C (Gas Mark 7). Unroll the puff pastry. Roll each sausage up in the pastry, then cut each one in half to obtain 2 fingers. Using a sharp knife, cut away the end of each sausage to shape the witch's nail. Brush with the beaten egg yolk and bake in the oven for 15 to 20 minutes until golden. Leave to cool down then soak the ends (the ends without the "nails") in ketchup to create a bloody effect.
Serve the soup in small bowls, accompanied with 2 witch's fingers for each guest.