“Autumn never feels complete without a warm bowl of pumpkin soup. And this rich, creamy recipe is one I keep coming back to. The deep, nutty flavours of the sage and hazelnut burnt butter make it really special. Serve this pumpkin soup recipe with crunchy, melty three-cheese toasts made with M&S Collection sourdough and you’ve got some proper, seasonal comfort food.”
Tom Kerridge
We’ve teamed up with top chef Tom Kerridge to bring you a selection of delicious and easy recipes using our exceptional fresh produce.
40MIN
Total time
Ingredients
Servings
4
1 tbsp
olive oil
30 g
M&S Collection Farmhouse British butter
2
onions, diced
4 cloves
M&S Remarksable Value garlic, roughly chopped
850 g
M&S pumpkins, peeled, cubed
or squash
850 ml
chicken stock
or M&S vegetable stock
1 tbsp
sage leaf, finely chopped
1 tbsp
rosemary, finely chopped
50 ml
single cream
Hazelnut and sage burnt butter
60 g
M&S Collection Farmhouse British butter
25 g
hazelnuts, roughly chopped
20 g
sage leaves
Three-cheese toasts
4 slices
M&S Collection crafted sourdough bread, toasted
150 g
M&S grated cheddar and mozzarella
100 g
M&S mature blue stilton, crumbled
Nutrition per serving
Calories
681kcal
Fat
45.4 g
Saturates
23.9 g
Sugars
12.8 g
Salt
1025.3 mg
