Roast Pumpkin Soup + Maple-Sage Cheese Toast - up on Sunday 🍂

This week’s recipe is all about making something warming, filling and nourishing for when things are a little cold out there.

Pumpkin soup can be incredible when it’s layered well, and that’s exactly what we’re doing here. The pumpkin is roasted hard with aromatics and whole garlic until sweet, deeply caramelised and toasty. That tray becomes the foundation of the soup, folded into a classic mirepoix, topped with stock and gently simmered. A quick blitz and a touch of cream at the end emulsify everything into an ultra-luxurious, velvety texture.

To finish, a crunchy pepita brittle made from pumpkin seeds for contrast. On the side, a two-cheese toast on sourdough, spread with a compound butter of whipped butter, maple, sage, roasted garlic and white miso, then grilled until bubbling and golden.

Comfort cooking done properly. The full recipe and long-form video will be up on Substack this Sunday. NF x