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Pumpkin Soup with Sage and Hazelnut Butter

Pumpkin Soup with Sage and Hazelnut Butter

Brought to you by: M&S Food

Prep time:

Cook time:

Serves: 4

Autumn never feels complete without a bowl of warming pumpkin soup. Chef Tom Kerridge has elevated a classic pumpkin soup recipe with this rich, creamy and buttery with sage hazelnut butter to make a meal we keep coming back to. The deep, nutty flavours of the brown butter make it really special. Serve with crunchy, melty three-cheese toasts made with M&S Collection sourdough and you’ve got some proper, seasonal comfort food.
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  • 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


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.

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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