Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, matt preston's pumpkin soup with parmesan crisps. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Matt Preston's Pumpkin Soup with Parmesan Crisps is one of the most popular of current trending meals on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. Matt Preston's Pumpkin Soup with Parmesan Crisps is something that I’ve loved my entire life. They’re nice 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 can achieve that.
The ingredients needed to make Matt Preston's Pumpkin Soup with Parmesan Crisps:
- Take Kent pumpkin, 3cm wedges
- Prepare brown onion, peeled & cut into wedges
- Get Granny Smith Apple, cored and into wedges
- Take garlic, peeled
- Prepare Extra virgin olive oil
- Prepare Ground cinnamon
- Take Nutmeg
- Take Litres chicken stock
- Prepare French stick, sliced
- Take Olive oil
- Get Fresh thyme, chopped
- Take Whole grain mustard
- Get Grated parmesan
Instructions to make Matt Preston's Pumpkin Soup with Parmesan Crisps:
- Pre-heat oven to 180*C.
- 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.
- Bake vegetables in oven for about 30 minutes or until cooked and softened.
- 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.
- 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.
- Remove pan from heat, then using a stick blender, puree until smooth, adding more stock if necessary. Season to taste.
- 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.
- Serve and mung down! Enjoy!
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