Pumpkin Soup with Sage & Hazelnut Butter TK x M&S


If you're carving pumpkins with friends or family this week, whatever you do, don't throw out your pumpkin's innards! ✋ These best in season stars are perfect in an abundance of recipes... but autumn never feels complete without a warm bowl of pumpkin soup. 🥣 And this rich, creamy recipe by Tom Kerridge will not disappoint.

The deep, nutty flavours of the sage and hazelnut burnt butter make it really special. Serve with crunchy, melty three-cheese made with M&S Collection Sourdough and you've got some proper, seasonal comfort food. 😍🎃

Pick up everything you need to make this in your nearest M&S Foodhall. See the full method below. 👇

Ingredients (serves 4):
850g M&S Crown Prince pumpkins, peeled and cut into 1-inch cubes, or squash
15ml olive oil
30g butter
2 onions, diced
4 cloves garlic, roughly chopped
850ml chicken stock (or vegetable stock)
2g sage leaves, finely chopped
2g rosemary, finely chopped
50ml single cream

Hazelnut and sage burnt butter:
60g butter
25g hazelnuts, roughly chopped
20g sage leaves, to serve

Three-cheese toasts:
4 slices sourdough bread, toasted
150g grated cheddar and mozzarella
100g blue stilton, crumbled

1) Place the oil and butter into a large saucepan. Pop this over a medium-high heat. When the butter begins to foam, add the onion and stir. Cook for 2-3 minutes and add the garlic and cook for a further 2-3 minutes.

2) Next, add the pumpkin, stock, sage leaves and rosemary and bring up to a gentle simmer. Continue cooking for 15 minutes or until the pumpkin has softened.

3) Preheat the oven to 180°C with the grill element.

4) Lay the toast slices onto a tray. Mix the grated cheddar and mozzarella and stilton together and sprinkle over the toasts in a single layer. Pop this under the grill for 5-8 minutes or until golden and bubbling.

5) To make the sage and hazelnut butter, place the butter a small pan over a medium-high heat. When it begins to foam, add in the hazelnuts and stir well until the butter turns a nutty brown. Remove the pan from the heat and stir through the sage leaves. Continue to stir until the sage leaves are crispy, then set aside.

6) Blend the soup until smooth with a stick blender and then stir through the cream and season to taste. Ladle into bowls and serve with a good spoon of the sage and hazelnut butter. Place a nice cheesy toast alongside, if you fancy it, and tuck in.

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