Matt Preston's Pumpkin Soup with Parmesan Crisps ,delicious and handy!

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1. Ingredients of Matt Preston's Pumpkin Soup with Parmesan Crisps

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

Matt Preston's Pumpkin Soup with Parmesan Crisps.

Cooking Tips

After preparing a large dish, attempt to do your preparation function the evening before. This saves time when you are getting things prepared for your dinner the next day. Have actually everything washed, sliced, and also prepared to go. You'll thank yourself because there is less anxiety and stress at the night of the massive dish.

You can have Matt Preston's Pumpkin Soup with Parmesan Crisps using 13 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Matt Preston's Pumpkin Soup with Parmesan Crisps

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

Matt Preston's Pumpkin Soup with Parmesan Crisps instructions

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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