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

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, matt preston's pumpkin soup with parmesan crisps. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Matt Preston's Pumpkin Soup with Parmesan Crisps is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Matt Preston's Pumpkin Soup with Parmesan Crisps is something that I’ve loved my whole life. They are fine and they look fantastic.

Great range of limited-time deals, picks from top brands, curated sales and more! 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.

To get started with this particular recipe, we must first prepare a few components. You can have matt preston's pumpkin soup with parmesan crisps using 13 ingredients and 8 steps. Here is how you can achieve it.

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. Get 3 clove garlic, peeled
  5. Make ready 1/4 cup Extra virgin olive oil
  6. Take 1 tsp Ground cinnamon
  7. Get 1/4 tsp Nutmeg
  8. Prepare 2 packages Litres chicken stock
  9. Take 1 French stick, sliced
  10. Make ready 1/4 cup Olive oil
  11. Take 1 tbsp Fresh thyme, chopped
  12. Prepare 1 tbsp Whole grain mustard
  13. Get 1/4 cup Grated parmesan

Add the pumpkin and sweat with a lid on for ten minutes. Cook until the pumpkin is soft. Meanwhile bake the pumpkin peelings, seasoned with salt and pepper until crispy. Blitz the soup with a stick blender and pass through a sieve.

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!

This is my attempt at it. It was very good and I needed to share it. Heat a large frying pan over a low to medium heat. Add the wine, bubble for a few minutes, then add the stock and Parmesan rind. Pumpkin Soup served with Parmesan Crisps.

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