Make the pretzel dough

• Dissolve the yeast and brown sugar in the warm water and let it sit until foamy.
• Mix in the bread flour and salt, then knead until the dough is smooth and elastic.
• Cover and let the dough rise until doubled in size.

Shape the rolls

• Divide the dough into equal pieces and roll each into a tight ball.
• Place the rolls on a lined baking tray and let them rest briefly.

Boil and bake the rolls

• Bring water with the baking soda to a boil and dip each roll for a few seconds.
• Sprinkle with coarse salt and bake at 220 °C until deep golden brown.

Sweat the vegetables

• Heat the olive oil and butter in a stockpot.
• Add the onion, carrot and garlic and cook until softened.

Simmer the soup

• Stir in the pumpkin puree and vegetable stock.
• Season with salt, pepper and nutmeg and simmer until the vegetables are tender.

Blend and add the cheese

• Blend the soup until smooth with an immersion blender.
• Stir in the cream and grated cheddar until melted, then adjust the seasoning.

Serve

• Ladle the soup into bowls and serve with the warm pretzel rolls.