Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, matt preston's pumpkin soup with parmesan crisps. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Matt Preston's Pumpkin Soup with Parmesan Crisps is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Matt Preston's Pumpkin Soup with Parmesan Crisps is something which 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 can achieve it.

The ingredients needed to make Matt Preston's Pumpkin Soup with Parmesan Crisps:

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

Instructions 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!

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