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

Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, matt preston's pumpkin soup with parmesan crisps. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Matt Preston's Pumpkin Soup with Parmesan Crisps is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Matt Preston's Pumpkin Soup with Parmesan Crisps is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. 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. Make ready 1 kg Kent pumpkin, 3cm wedges
  2. Prepare 1 large brown onion, peeled & cut into wedges
  3. Prepare 1 Granny Smith Apple, cored and into wedges
  4. Take 3 clove garlic, peeled
  5. Take 1/4 cup Extra virgin olive oil
  6. Take 1 tsp Ground cinnamon
  7. Get 1/4 tsp Nutmeg
  8. Take 2 packages Litres chicken stock
  9. Take 1 French stick, sliced
  10. Prepare 1/4 cup Olive oil
  11. Take 1 tbsp Fresh thyme, chopped
  12. Make ready 1 tbsp Whole grain mustard
  13. Take 1/4 cup Grated parmesan
Steps 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!

So that is going to wrap it up for this special food matt preston's pumpkin soup with parmesan crisps recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!