Roasted Pumpkin Soup
From the Field Kitchen
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90 Minutes
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Serves 4
30 minutes
Serves 4
What you'll need…
- 1 loaf ciabatta or sourdough
- 2 medium leeks
- 55g butter
- 25g plain flour
- 1 teaspoon mustard powder
- 150ml milk
- 110g cheese (cheddar or goats cheese)
- Salt and Pepper
The method
1
Slice your bread into 2cm slices. Place into a hot oven for 5-8 minutes to crisp up. In the meantime, slice your leeks.
2
Melt the butter over a medium heat and add the leeks. Cook for a couple of minutes until they are soft.
3
Stir in the mustard powder and flour, it should become very thick. Then add in the milk, constantly stirring to make a thick sauce. Continue to cook the sauce for a few minutes.
4
Stir in your chosen cheese until melted and season to your liking.
5
Spoon the leek mixture onto your bread, brown under the grill and serve. Enjoy!
Recipe inspired by The Spruce Eats.
