How to Make Tasty Matt Preston's Pumpkin Soup with Parmesan Crisps

Matt Preston's Pumpkin Soup with Parmesan Crisps. Pumpkin soup is the perfect winter warmer. Check out my video for step-by-step instructions on how to make it. then eat on the couch while watching #masterchefau! Parmesan Crisps with Marinara Sauce - a quick appetizer idea that is so easy to prepare that you can hardly call it a recipe.

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. Butternut pumpkin soup, with crispy pancetta, parmesan and garlic bread Pumpkin soup in a metal mugs on wooden board. You can have Matt Preston's Pumpkin Soup with Parmesan Crisps using 13 ingredients and 8 steps. Here is how you cook that.

Ingredients of Matt Preston's Pumpkin Soup with Parmesan Crisps

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

Tasty homemade hokaido pumpkin soup with parmesan on white plate with spoon on wooden table Cream of pumpkin soup with parmesan crisps. Roast pumpkin soup with pancetta and parmesan. For parmesan toast, preheat grill to high. Combine all ingredients except bread in a bowl.

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

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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