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

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LOOKFANTASTIC Is A Global Beauty Authority, Trusted By Millions. 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.

To get started with this recipe, we must prepare a few ingredients. 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. Take 1 kg Kent pumpkin, 3cm wedges
  2. Make ready 1 large brown onion, peeled & cut into wedges
  3. Get 1 Granny Smith Apple, cored and into wedges
  4. Take 3 clove garlic, peeled
  5. Prepare 1/4 cup Extra virgin olive oil
  6. Get 1 tsp Ground cinnamon
  7. Take 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. Get 1 tbsp Whole grain mustard
  13. Make ready 1/4 cup Grated parmesan

Drizzle with olive oil, sprinkle over cinnamon, sea salt and freshly ground black pepper and grate over nutmeg. If you're looking for Matt Preston's Pumpkin Soup with Parmesan Crisps recipe, look no further! We provide you only the best Matt Preston's Pumpkin Soup with Parmesan Crisps recipe here. We also have wide variety of recipes to try.

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!

We provide you only the best Matt Preston's Pumpkin Soup with Parmesan Crisps recipe here. 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.

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