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

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, matt preston's pumpkin soup with parmesan crisps. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Matt Preston's Pumpkin Soup with Parmesan Crisps is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Matt Preston's Pumpkin Soup with Parmesan Crisps is something that I have loved my whole life. They’re nice and they look wonderful.

Matt Preston's Pumpkin Soup with Parmesan Crisps Step By Step. 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. Matt Preston's Pumpkin Soup with Parmesan Crisps step by step.

To begin with this recipe, we must 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 cook it.

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

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

Meanwhile bake the pumpkin peelings, seasoned with salt and pepper until crispy. Blitz the soup with a stick blender and pass through a sieve. The twin issues of food waste and food insecurity are particularly hard hitting during the festive season, but there are ways we can all make a difference ️ Via SecondBite ・・・ More food is being wasted in Australia than ever before. @mattscravat sat down with @deborah_knight to talk about the impact of this and what you can do to help. Add pumpkin, garlic, thyme, and chicken broth to pot.

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!

The twin issues of food waste and food insecurity are particularly hard hitting during the festive season, but there are ways we can all make a difference ️ Via SecondBite ・・・ More food is being wasted in Australia than ever before. @mattscravat sat down with @deborah_knight to talk about the impact of this and what you can do to help. Add pumpkin, garlic, thyme, and chicken broth to pot. This easy pumpkin soup is topped with parmesan crisps and lightly salted popcorn, transforming simple soup into a fun and memorable dinner for holiday get-togethers. Every time I go home to America for a visit I come back to Europe with a suitcase full of food. Matt Preston's soup makeovers.. as does a splash of good olive oil or a thick sprinkling of parmesan cheese that will melt in the heat of the soup. .

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