Matt Preston's Pumpkin Soup with Parmesan Crisps

Name: How to cook Matt Preston's Pumpkin Soup with Parmesan Crisps - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

ChrisO505

Matt Preston's Pumpkin Soup with Parmesan Crisps

Saw Matt Preston cook this one on Masterchef 'Masterclass' episode. Very simple. This is my attempt at it.

Ingredient

Food ration :

6 servings

Cooking time :

2 hours

1 kg

brown onion, peeled & cut into wedges

Granny Smith Apple, cored and into wedges

3 clove

Cooking instructions

* Step 1

Pre-heat oven to 180*C.

* Step 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.

* Step 3

Bake vegetables in oven for about 30 minutes or until cooked and softened.

* Step 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.

* Step 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.

* Step 6

Remove pan from heat, then using a stick blender, puree until smooth, adding more stock if necessary. Season to taste.

* Step 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.