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- Easy Shopping
- Smart Pass
- Pumpkin Soup with Sage and Hazelnut…
Pumpkin Soup with Sage and Hazelnut Butter
- 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
- 150g M&S grated cheddar and mozzarella
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.
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.
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.
Blend the soup until smooth with a stick blender and then stir through the cream and season to taste. Set aside to keep warm.
Heat the grill to medium. Spread the sliced bread over a baking tray and grill for 1-2 mins on each side to toast.
Mix the stilton, mozzarella and cheddar together. Sprinkle over the toasted bread and grill for 5-8 mins, or until golden and bubbling.
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.
Tips or serving suggestions
Leftover soup will keep covered and chilled for up to a week. Freeze for up to 1 month, defrost in the fridge overnight then heat through until piping hot to serve.
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