Recipe of Super Quick Homemade Matt Preston's Pumpkin Soup with Parmesan Crisps

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, matt preston's pumpkin soup with parmesan crisps. One of my favorites. This time, I am going to 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 enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Matt Preston's Pumpkin Soup with Parmesan Crisps is something that I’ve loved my entire life.

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

The ingredients needed to make Matt Preston's Pumpkin Soup with Parmesan Crisps:

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

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