Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, matt preston's pumpkin soup with parmesan crisps. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Matt Preston's Pumpkin Soup with Parmesan Crisps is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Matt Preston's Pumpkin Soup with Parmesan Crisps is something which I’ve loved my entire life.
Matt Hale's recipe from the charity book "A Roast to Remember", which raises money to help people affected by dementia in WA. Delicious and for a worthy cause! 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.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook 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:
- Get 1 kg Kent pumpkin, 3cm wedges
- Get 1 large brown onion, peeled & cut into wedges
- Make ready 1 Granny Smith Apple, cored and into wedges
- Get 3 clove garlic, peeled
- Prepare 1/4 cup Extra virgin olive oil
- Get 1 tsp Ground cinnamon
- Prepare 1/4 tsp Nutmeg
- Prepare 2 packages Litres chicken stock
- Get 1 French stick, sliced
- Make ready 1/4 cup Olive oil
- Prepare 1 tbsp Fresh thyme, chopped
- Make ready 1 tbsp Whole grain mustard
- Get 1/4 cup Grated parmesan
Combine all ingredients except bread in a bowl. Cheese, Garlic bread, Soup bowl, Vegetable, Butternut, Pumpkin, Crisp, From above, Butternut squash, Parmesan, Spoon, Food, Vertical, White, Parmesan cheese, Top down, Bowl, Slate, Toast, Squash soup, Pancetta, Butternut pumpkin, Nobody, Bacon, Bread, Pumpkin soup, Meal, Soup. 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.
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!
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. The watercress is complimented perfectly by the Parmesan and poppy seed crisps. Trim the watercress and discard coarse stalks. Talks & writes about food & drink for the best newspapers & magazines.
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