Creamy Pumpkin Soup

Preheat the oven to 200°C (180°C fan). Toss the pumpkin chunks with 1 tbsp of the olive oil, a generous pinch of salt and the white pepper, and spread in a single layer on a large baking tray. Roast for 35–40 minutes, turning once halfway, until the edges are deeply golden and caramelised and a knife pierces the flesh with no resistance.

While the pumpkin roasts, melt the butter with the remaining 1 tbsp olive oil in a large heavy-bottomed pot over medium-low heat. Add the onion, shallots, carrot and celery with a pinch of salt and sweat, stirring occasionally, for 12–15 minutes until completely soft and translucent but not coloured.

Add the garlic and thyme leaves and cook, stirring, for 2 minutes until fragrant.

Add the roasted pumpkin, bay leaf and warm vegetable stock to the pot. Bring to a gentle simmer over medium heat and cook for 15 minutes to allow the flavours to fully integrate.

Remove the bay leaf. Using an immersion blender, blend the soup until completely smooth and silky, working in long steady passes — alternatively transfer in batches to a standing blender, leaving the lid slightly ajar and covered with a folded cloth.

Reduce the heat to low and stir in the creme fraiche, freshly grated nutmeg and cider vinegar. Taste and adjust seasoning with salt and white pepper.

Ladle into warmed bowls, add a spoonful of creme fraiche to the centre of each, scatter with chives, and finish with a pinch of fleur de sel.