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13 ingredients, 8 steps, cooking Matt Preston's Pumpkin Soup with Parmesan Crisps

Good Evening mother, at this time you can present recipe Matt Preston's Pumpkin Soup with Parmesan Crisps with 13 ingredients and 8 steps. Next this is how to make it, please carefully carefully.

In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 13 ingredients and 8 stages of easy cooking Matt Preston's Pumpkin Soup with Parmesan Crisps.

Ingredients all Matt Preston's Pumpkin Soup with Parmesan Crisps

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

If all cooking materials Matt Preston's Pumpkin Soup with Parmesan Crisps it’s ready, We’re going into the cooking stage. Below is how to preparing with relaxing.

Process Cooking 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!
   
9. Finish and Enjoy.

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