Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, matt preston's pumpkin soup with parmesan crisps. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Matt Preston's Pumpkin Soup with Parmesan Crisps is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Matt Preston's Pumpkin Soup with Parmesan Crisps is something which I’ve loved my whole life. They are fine and they look fantastic.
Blitz the soup with a stick blender and pass through a sieve. Pumpkin soup is the perfect winter warmer. Check out my video for step-by-step instructions on how to make it. then eat on the couch while watching #masterchefau!
To get started with this particular 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:
- Prepare 1 kg Kent pumpkin, 3cm wedges
- Take 1 large brown onion, peeled & cut into wedges
- Prepare 1 Granny Smith Apple, cored and into wedges
- Make ready 3 clove garlic, peeled
- Make ready 1/4 cup Extra virgin olive oil
- Get 1 tsp Ground cinnamon
- Prepare 1/4 tsp Nutmeg
- Make ready 2 packages Litres chicken stock
- Prepare 1 French stick, sliced
- Make ready 1/4 cup Olive oil
- Make ready 1 tbsp Fresh thyme, chopped
- Make ready 1 tbsp Whole grain mustard
- Prepare 1/4 cup Grated parmesan
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Steps to make Matt Preston's Pumpkin Soup with Parmesan Crisps:
- Pre-heat oven to 180*C.
- 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.
- Bake vegetables in oven for about 30 minutes or until cooked and softened.
- 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.
- 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.
- Remove pan from heat, then using a stick blender, puree until smooth, adding more stock if necessary. Season to taste.
- 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.
- Serve and mung down! Enjoy!
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. Peel and puree the pumpkin and potato in a food processor or blender, with all of the spices. With the motor running, add the evaporated milk and broth. If the soup seems too thick, add broth or milk until you achieve the desired consistency.
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