Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, matt preston's pumpkin soup with parmesan crisps. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Pumpkin soup is the perfect winter warmer. Check out my video for step-by-step instructions on how to make it. then eat on the couch while watching #masterchefau! Easy and delicious creamy pumpkin soup recipe. Season with salt, pepper and thyme.
Matt Preston's Pumpkin Soup with Parmesan Crisps is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Matt Preston's Pumpkin Soup with Parmesan Crisps is something which I’ve loved my whole life.
To get started with this particular recipe, we must 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 it.
The ingredients needed to make Matt Preston's Pumpkin Soup with Parmesan Crisps:
- Make ready 1 kg Kent pumpkin, 3cm wedges
- Take 1 large brown onion, peeled & cut into wedges
- Take 1 Granny Smith Apple, cored and into wedges
- Prepare 3 clove garlic, peeled
- Make ready 1/4 cup Extra virgin olive oil
- Make ready 1 tsp Ground cinnamon
- Prepare 1/4 tsp Nutmeg
- Take 2 packages Litres chicken stock
- Take 1 French stick, sliced
- Prepare 1/4 cup Olive oil
- Get 1 tbsp Fresh thyme, chopped
- Take 1 tbsp Whole grain mustard
- Get 1/4 cup Grated parmesan
Simple, delicious and nutritious - homemade vegetable soups for the chilliest autumn days. Spiced pumpkin soup with Pecorino Crisps (photo by Karen Thomas). The parmesan crisps were super easy to make and added a nice sharpness to the otherwise sweet salad. I mixed together grated parmesan cheese with a little GF flour, then shaped them into circles on a lined baking tray.
Instructions to make Matt Preston's Pumpkin Soup with Parmesan Crisps:
- Pre-heat oven to 180*C.
- 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.
- Bake vegetables in oven for about 30 minutes or until cooked and softened.
- 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.
- 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.
- Remove pan from heat, then using a stick blender, puree until smooth, adding more stock if necessary. Season to taste.
- 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.
- Serve and mung down! Enjoy!
The parmesan crisps were super easy to make and added a nice sharpness to the otherwise sweet salad. I mixed together grated parmesan cheese with a little GF flour, then shaped them into circles on a lined baking tray. Cooled then broken into pieces and served with the salad. Pour the hot vegetable stock over the pumpkin mixture and bring to the boil. Easy spiced pumpkin scones recipe that's inspired by Starbucks.
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