Name: Pumpkin soup with sage and hazelnut butter
Total time: 2400 s
Yield: 4
Ingredients: 1 tablespoon olive oil; 30 gram butter; 2 onion; 4 clove garlic; 850 gram Crown Prince pumpkin; 850 millilitre chicken stock; 1 tablespoon sage leaf; 1 tablespoon rosemary; 50 millilitre single cream; 60 gram butter; 25 gram hazelnuts; 20 gram sage leaf; 4 slice sourdough bread; 150 gram grated cheddar and mozzarella; 100 gram blue stilton

Step 1

Place the oil (15 mL) and butter (30 g) into a large saucepan. Pop this over a medium-high heat. When the butter begins to foam, add the onion (2) and stir. Cook for 2-3 minutes and add the garlic (4 cloves) and cook for a further 2-3 minutes.

Step 2

Next, add the pumpkin (850 g) , stock (850 mL) , sage leaves (2 g) and rosemary (2 g) and bring up to a gentle simmer. Continue cooking for 15 minutes or until the pumpkin has softened.

Step 3

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

Step 4

Lay the toast slices (4 slices) onto a tray. Mix the grated cheddar and mozzarella (150 g) and stilton (100 g) together and sprinkle over the toasts in a single layer. Pop this under the grill for 5-8 minutes or until golden and bubbling.

Step 5

To make the sage and hazelnut butter, place the butter (60 g) a small pan over a medium-high heat. When it begins to foam, add in the hazelnuts (25 g) and stir well until the butter turns a nutty brown. Remove the pan from the heat and stir through the sage leaves (20 g) . Continue to stir until the sage leaves are crispy, then set aside.

Step 6

Blend the soup until smooth with a stick blender and then stir through the cream (50 mL) 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.

Pumpkin soup with sage and hazelnut butter

RECIPE

Ingredients

Hazelnut and sage burnt butter

To serve... Three-cheese toasts

Nutrition per serving

Method

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