Steps to Make Favorite Matt Preston's Pumpkin Soup with Parmesan Crisps

Matt Preston's Pumpkin Soup with Parmesan Crisps.

Hey everyone, it is Drew, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, matt preston's pumpkin soup with parmesan crisps. One of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Matt Preston's Pumpkin Soup with Parmesan Crisps is one of the most popular of current trending meals on earth. It's appreciated by millions daily. It's simple, it's quick, it tastes yummy. They are fine and they look fantastic. Matt Preston's Pumpkin Soup with Parmesan Crisps is something which I've loved my whole life.

To get started with this 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:

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

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