This creamy pumpkin and cheddar soup in a crusty roll is the ultimate crowd-pleaser

This cheesy soup is a real crowd pleaser. My friend Wayne practically licks the pot clean after I finish serving. And honesty I can’t blame him. Now that’s a compliment.

Creamy Pumpkin & Cheddar Soup in Crusty Bread Rolls (Easy Crowd-Pleasing Recipe)

Serves 8.

Ingredients

130g butter
1 cup for plain flour
6 spring onions, finely sliced
1700ml chicken stock
2 cups milk
200g pumpkin, grated
300g vintage cheddar cheese grated
Handful of chopped fresh parsley
8 Large crusty rolls

Method

1.        Pop the oven on to preheat at 180C. Then in a large heavy based pan (I like to use a cast iron pan) melt the butter over a medium heat. When butter is melted and bubbling add the spring onions and fry gently until soft, taking care not to burn.
2.        Add flour and stir continuously until smooth.
3.        Mix together the stock and milk. Do this in two parts since we are using large quantities. Add to the pan gradually and give it a good brisk stir with each addition to get any lumps out.
4.        Once simmering, add the grated pumpkin to the pan, stirring well. Bring pan back to a gentle simmer (uncovered) and cook for 15 minutes, stirring regularly to stop the mixture sticking on the bottom.
5.        While the soup is simmering, cut the tops of the bread rolls off so you have a lid. Hollow out the centre of the rolls and reserve. With your fingers, go around the inside of each rolls flattening the inside.
6.        Just before serving, pop the rolls on an oven tray and place in the preheated oven for about 5 minute to crisp up.
7.        When the rolls are warm and crisp place in a soup bowl and ladle in the soup.
8.        Sprinkle with chopped parsley and place the little bread lid on. And it’s ready to serve. If you are using a nice cast iron pan you can serve it direct from the pan at the table.

Tip: Drink the soup and then tear the roll apart. Any leftover soup I place on the table for anyone who wants a top up – it’s always snapped up. I don’t like to waste the insides of the rolls either, so I just place in a serving bowl and pop it on the table to share.