Seasonal Special Charcoal Cheddar Toastie with Pumpkin Soup
A comforting autumn lunch pairing a golden, crispy toastie with rich, mature Cheshire Cheese Charcoal Cheddar alongside our tantalising chilli jam. Served alongside a warming bowl of creamy pumpkin soup, this delicious combination balances bold, savoury cheese with a sweet chilli kick - perfect for cosy autumn days.
Preparation time: 10 minutes
Cooking time: 10–15 minutes
Serves: 2
Ingredients
For the toasties
4 slices of good-quality bread, such as sourdough
150–200g mature Cheshire Cheese Charcoal Cheddar, grated or thinly sliced
2–4 tbsp tantalising chilli jam
Butter, for spreading
Freshly ground black pepper, to taste
For the pumpkin soup
500g pumpkin, peeled, deseeded and cut into chunks
1 small onion, chopped
2 garlic cloves, crushed
500ml vegetable stock
1 tbsp olive oil
50ml double cream, plus extra to garnish
Salt and freshly ground black pepper, to taste
Fresh parsley, to garnish
Method
1. Prepare the pumpkin soup
Heat the olive oil in a saucepan over a medium heat. Add the chopped onion and cook for 5 minutes until softened. Stir in the garlic and cook for a further minute.
Add the pumpkin chunks and vegetable stock. Bring to the boil, then reduce the heat and simmer for 15–20 minutes, or until the pumpkin is completely tender.
Blend until smooth using a stick blender. Stir in the double cream and season with salt and freshly ground black pepper. Keep warm over a low heat while you prepare the toasties.
2. Assemble the toasties
Butter one side of each slice of bread. Place two slices butter-side down and spread a generous layer of tantalising chilli jam over the unbuttered sides.
Add the grated or sliced mature Charcoal Cheddar, distributing it evenly to ensure every bite is packed with rich, savoury flavour. Season with a little black pepper, then top with the remaining bread slices, butter-side facing outwards.
3. Cook until golden and melted
Heat a large frying pan over a medium-low heat. Place the sandwiches in the pan and cook for 3–5 minutes on each side, pressing down gently with a spatula, until the bread is golden and crisp and the cheese has melted.
Keep the heat moderate to allow the cheese to melt fully without burning the bread. Alternatively, use a sandwich press until the toasties are crisp and piping hot throughout.
4. Serve and garnish
Pour the warm pumpkin soup into bowls and finish with a swirl of cream and a sprinkling of fresh parsley.
Cut each toastie in half to reveal the melted Charcoal Cheddar and vibrant chilli jam. Serve immediately alongside the soup for the ultimate autumn comfort-food pairing.
Tips for the perfect Cheddar toastie
Get the balance right...Use enough chilli jam to bring sweetness and heat without overpowering the mature cheddar.
Choose a good melting cheese: Grating the Charcoal Cheddar helps it melt evenly throughout the sandwich.
Cook low and slow: Medium-low heat gives the cheese time to melt while creating a beautifully crisp, golden crust.
Make it extra special: Add a few thin slices of apple or caramelised onion for another layer of flavour.
Enjoy this warming combination of rich Cheshire cheese, sweet heat and velvety pumpkin soup - a simple, satisfying lunch with a delicious autumn twist.
