Recipe: Appetizing Matt Preston's Pumpkin Soup with Parmesan Crisps

Matt Preston's Pumpkin Soup with Parmesan Crisps.

Matt Preston's Pumpkin Soup with Parmesan Crisps You can have Matt Preston's Pumpkin Soup with Parmesan Crisps using 13 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Matt Preston's Pumpkin Soup with Parmesan Crisps

  1. You need 1 kg of Kent pumpkin, 3cm wedges.
  2. It's 1 large of brown onion, peeled & cut into wedges.
  3. It's 1 of Granny Smith Apple, cored and into wedges.
  4. Prepare 3 clove of garlic, peeled.
  5. Prepare 1/4 cup of Extra virgin olive oil.
  6. It's 1 tsp of Ground cinnamon.
  7. Prepare 1/4 tsp of Nutmeg.
  8. It's 2 packages of Litres chicken stock.
  9. Prepare 1 of French stick, sliced.
  10. You need 1/4 cup of Olive oil.
  11. You need 1 tbsp of Fresh thyme, chopped.
  12. Prepare 1 tbsp of Whole grain mustard.
  13. Prepare 1/4 cup of Grated parmesan.

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

  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!.

Related Posts

Subscribe Our Newsletter