Matt Preston's Pumpkin Soup with Parmesan Crisps

Name: Matt Preston's Pumpkin Soup with Parmesan Crisps
Total time: 7200 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 kg Kent pumpkin, 3cm wedges; 1 large brown onion, peeled & cut into wedges; 1 Granny Smith Apple, cored and into wedges; 3 clove garlic, peeled; 1/4 cup Extra virgin olive oil; 1 tsp Ground cinnamon; 1/4 tsp Nutmeg; 2 packages Litres chicken stock; 1 French stick, sliced; 1/4 cup Olive oil; 1 tbsp Fresh thyme, chopped; 1 tbsp Whole grain mustard; 1/4 cup Grated parmesan

ChrisO505 @cook_2774571

Ettalong, Australia

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

ChrisO505 @cook_2774571

Ettalong, Australia

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

Saved

Ingredients

2 hours

6 servings

1 kgKent pumpkin, 3cm wedges
1 largebrown onion, peeled & cut into wedges
1Granny Smith Apple, cored and into wedges
3 clovegarlic, peeled
1/4 cupExtra virgin olive oil
1 tspGround cinnamon
1/4 tspNutmeg
2 packagesLitres chicken stock
1French stick, sliced
1/4 cupOlive oil
1 tbspFresh thyme, chopped
1 tbspWhole grain mustard
1/4 cupGrated parmesan

Saved

Steps

2 hours

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!