1. Cut the butter into small pieces and place it in the refrigerator. 2. Wash, peel, and slice the potatoes into rounds about 1 cm thick. Cook them in the broth until soft (about 15 minutes). 3. Wash the mushrooms, pat them dry with a paper towel, and slice them. 4. Wash the parsley sprigs, pat dry, and finely chop. 5. Using a hand mixer or an immersion blender, purée the cooked potatoes and broth directly in the pot (be sure to remove it from the heat first). 6. Sauté the mushrooms in 1 tablespoon of olive oil in a preheated skillet. 7. Pour the cream into the potato purée, stirring as you bring it to a simmer — but do not let it boil. Remove from heat. 8. Whisk the soup while gradually incorporating the cold butter pieces. 9. Add the mushrooms, salt, parsley, and pepper. Stir and serve. SERVING IDEAS: - Sprinkle finely chopped parsley or chives for a fresh, green accent. - Serve with thin slices of toasted baguette, garlic croutons, or small butter‑fried cubes for crunch. - This soup pairs beautifully with a simple green salad, warm brioche, or a slice of rustic country bread.

   1. In a small bowl, combine the flour, sugar, pumpkin pie spice, and salt. Add the cold cubed butter and rub it into the dry mixture with your fingertips until you get soft, sandy crumbs. Refrigerate while you make the batter. 2. In a large bowl, whisk together the flour, sugar, pumpkin pie spice, baking powder, and salt. 3. In a separate bowl, whisk the pumpkin puree, melted butter, eggs, kefir, and vanilla until smooth and cohesive. 4. Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. The batter should be thick and slightly lumpy - avoid overmixing. 5. Line a 12‑cup muffin pan. Divide the batter evenly between the cups, filling each about 3/4 full. 6. Sprinkle the chilled topping generously over each muffin, pressing lightly so it adheres. 7. Bake at 375°F (190°C) for 20–24 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. 8. Let the muffins rest in the pan for 5 minutes, then transfer to a rack. Serve warm for maximum coziness. SERVING IDEAS: - Pair these muffins with a mug of hot chai or a cinnamon‑kissed latte for the ultimate autumn breakfast. - Serve warm with a swipe of soft salted butter or a spoonful of maple‑sweetened whipped cream. - Add them to a brunch board with fresh pears, grapes, and a little bowl of spiced honey. - Crumble a muffin over vanilla yogurt for a quick, cozy parfait. - Enjoy as an afternoon treat with black tea, especially something malty or lightly spiced.