Pumpkin Soup with Sage and Hazelnut Butter
Ingredients
1 tbsp olive oil
90g butter
2 onions, diced
4 garlic cloves, roughly chopped
850g crown pumpkin or squash, peeled and cut into 2.5cm cubes
850ml chicken stock or vegetable stock
1 tbsp sage leaves, finely chopped, plus 20 sage leaves
1 tbsp rosemary leaves, finely chopped
25g hazelnuts, roughly chopped
50ml single cream
4 slices M&S Collection sourdough, toasted
100g M&S stilton, crumbled
150 g M&S grated cheddar and mozzarella
4 servings
Calories~575 kcal
Protein~18 g
Carbs~41 g
Fat~38 g
Fiber~5 g
Sugar~8 g
Total recipe
Calories~3,450 kcal
Protein~105 g
Carbs~245 g
Fat~225 g
Fiber~30 g
Sugar~45 g
Method
Step 1
Put the oil and 30g butter into a large pan over a medium-high heat. When the butter begins to foam, add the onion and stir. Cook for 2-3 mins then add the garlic and cook for a further 2-3 mins.
Step 2
Next, add the pumpkin, stock, 1 tbsp chopped sage and chopped rosemary then bring to a gentle simmer. Continue cooking for 15 mins or until the pumpkin has softened.
Step 3
Meanwhile, make the sage and hazelnut butter. Put the remaining 60g butter into 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 20 sage leaves. Continue to stir until the sage leaves are crispy, then set aside.
Step 4
Blend the soup until smooth with a stick blender and then stir through the cream and season to taste. Set aside to keep warm.
Step 5
Heat the grill to medium. Spread the sliced bread over a baking tray and grill for 1-2 mins on each side to toast.
Step 6
Mix the stilton, mozzarella and cheddar together. Sprinkle over the toasted bread and grill for 5-8 mins, or until golden and bubbling.
Step 7
Ladle the hot soup into bowls and serve with a good spoon of the sage and hazelnut butter. Serve with a nice cheesy toast alongside, if you fancy it, and tuck in.
