Recipe: Tasty Matt Preston's Pumpkin Soup with Parmesan Crisps

Matt Preston's Pumpkin Soup with Parmesan Crisps. Here is how you cook it. Before you jump to Matt Preston's Pumpkin Soup with Parmesan Crisps recipe, you may want to read this short interesting healthy tips about Precisely Why Are Apples So Good Pertaining To Your Health. Pumpkin soup is the perfect winter warmer.

Use a stick blender to blend the pumpkin mixture until smooth. Place a little of the shredded ham in the centre. Spiced Pumpkin Apple Soup with Parmesan Crisps. 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. You need 1 kg of Kent pumpkin, 3cm wedges.
2. You need 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. You need 1 tsp of Ground cinnamon.
7. You need 1/4 tsp of Nutmeg.
8. It's 2 packages of Litres chicken stock.
9. It's 1 of French stick, sliced.
10. You need 1/4 cup of Olive oil.
11. It's 1 tbsp of Fresh thyme, chopped.
12. It's 1 tbsp of Whole grain mustard.
13. You need 1/4 cup of Grated parmesan.

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. Ainsley discovers incredible Icelandic street food in Reykjavik, from lobster soup to salt cod croquettes. Pumpkin soup always reminds me of Fall time!

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

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!.

My mom used to make big batches of Pumpkin soup. Sometimes I would eat it with a little scoop of rice For the parmesan crisps, (or scary cobwebs if you need something with a Halloween theme) I just took good quality Parmegano Reggino and shredded it. Blitz the soup with a stick blender and pass through a sieve. Our recipe today is a very simple Creamy Pumpkin Soup that we topped with seedy parmesan crisps. It's super seasonal, cozy, comforting, and the seeded.