Matt Preston's Pumpkin Soup with Parmesan Crisps
Matt Preston's Pumpkin Soup with Parmesan Crisps

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, matt preston's pumpkin soup with parmesan crisps. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Matt Preston's Pumpkin Soup with Parmesan Crisps is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Matt Preston's Pumpkin Soup with Parmesan Crisps is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook matt preston's pumpkin soup with parmesan crisps using 13 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Matt Preston's Pumpkin Soup with Parmesan Crisps:
  1. Prepare 1 kg Kent pumpkin, 3cm wedges
  2. Get 1 large brown onion, peeled & cut into wedges
  3. Take 1 Granny Smith Apple, cored and into wedges
  4. Prepare 3 clove garlic, peeled
  5. Get 1/4 cup Extra virgin olive oil
  6. Make ready 1 tsp Ground cinnamon
  7. Take 1/4 tsp Nutmeg
  8. Make ready 2 packages Litres chicken stock
  9. Take 1 French stick, sliced
  10. Get 1/4 cup Olive oil
  11. Prepare 1 tbsp Fresh thyme, chopped
  12. Take 1 tbsp Whole grain mustard
  13. Get 1/4 cup Grated parmesan
Instructions to make Matt Preston's Pumpkin Soup with Parmesan Crisps:
  1. Pre-heat oven to 180*C.
  2. Place pumpkin, onion, apple and garlic into a large roasting pan. Drizzle with olive oil, sprinkle over cinnamon, sea salt and freshly ground black pepper and grate over nutmeg. Toss vegetables to coat.
  3. Bake vegetables in oven for about 30 minutes or until cooked and softened.
  4. Remove tray from oven and set aside to cool slightly. Once cool enough to handle, remove skin from pumpkin and squeeze garlic from its skin, then transfer vegetables to a large saucepan.
  5. Add stock to pan and bring to the boil. Reduce heat to a gentle simmer and cook for a further 15 minutes or until vegetables are tender.
  6. Remove pan from heat, then using a stick blender, puree until smooth, adding more stock if necessary. Season to taste.
  7. Now to make Parmesan crisps. Pour olive oil into a bowl with thyme and mustard. Mix well and using a brush- apply to sliced French stick. Sprinkle some Parmesan over bread and bake at 180*C until crispy and browned.
  8. Serve and mung down! Enjoy!

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