Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, matt preston's pumpkin soup with parmesan crisps. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Simple, delicious and nutritious - homemade vegetable soups for the chilliest autumn days. Spiced pumpkin soup with Pecorino Crisps (photo by Karen Thomas). Roast pumpkin soup with pancetta and parmesan.

Matt Preston's Pumpkin Soup with Parmesan Crisps is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Matt Preston's Pumpkin Soup with Parmesan Crisps is something that I’ve loved my whole life.

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

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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!

This classic triple-tested home-made soup recipe is great for a chilled out Sunday lunch. The watercress is complimented perfectly by the Parmesan and poppy seed crisps. Trim the watercress and discard coarse stalks. Parmesan Crisps are one of my favorite go-to snacks, made with parmesan cheese baked in the oven until it's light and crispy. Ideal for any project that requires soup, pumpkin, cream.

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