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

Hey everyone, it’s Clark, I hope you are having an amazing day. Today I’m gonna show you how to make a distinctive dish, Matt Preston's Pumpkin Soup with Parmesan Crisps. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Matt Preston's Pumpkin Soup with Parmesan Crisps 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.

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

Ingredients of Matt Preston's Pumpkin Soup with Parmesan Crisps

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

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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!.

Simple, delicious and nutritious - homemade vegetable soups for the chilliest autumn days.Spiced pumpkin soup with Pecorino Crisps (photo by Karen Thomas).Put the pumpkin on a roasting tray, drizzle with oil, season and sprinkle with chilli.

Oh man, it sure is hard to resist snacking on these.It's been a while since I've made these parmesan cheese crisps (I topped a soup with them last year), and I decided they need their own blog post.Parmesan Crisps are one of my favorite go-to snacks, made with parmesan cheese baked in the oven until it's light and crispy.Serve this smooth, creamy pumpkin soup with crusty seeded bread for a quick, easy and satisfying meal.This classic triple-tested home-made soup recipe is great for a chilled out Sunday lunch.