Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, matt preston's pumpkin soup with parmesan crisps. One of my favorites food recipes. 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 well liked of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. Matt Preston's Pumpkin Soup with Parmesan Crisps is something which I have loved my whole life.
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 instructions. Place pumpkin, onion, apple and garlic into a large roasting pan.
To begin with this particular recipe, we have to first 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 can achieve that.
The ingredients needed to make Matt Preston's Pumpkin Soup with Parmesan Crisps:
- Prepare Kent pumpkin, 3cm wedges
- Prepare brown onion, peeled & cut into wedges
- Take Granny Smith Apple, cored and into wedges
- Get garlic, peeled
- Prepare Extra virgin olive oil
- Take Ground cinnamon
- Make ready Nutmeg
- Get Litres chicken stock
- Take French stick, sliced
- Make ready Olive oil
- Prepare Fresh thyme, chopped
- Take Whole grain mustard
- Make ready Grated parmesan
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Steps 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!
We also have wide variety of recipes to try. Matt Preston's Pumpkin Soup with Parmesan Crisps Jump to: Recipe Weight Loss Tips Before you jump to Matt Preston's Pumpkin Soup with Parmesan Crisps recipe. Pour olive oil into a bowl with thyme and mustard. Mix well and using a brush- apply to sliced F. Add the pumpkin and sweat with a lid on for ten minutes.
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