Matt Preston's Pumpkin Soup with Parmesan Crisps. Roast pumpkin soup with pancetta and parmesan. For parmesan toast, preheat grill to high. Combine all ingredients except bread in a bowl.

Matt Preston's Pumpkin Soup with Parmesan Crisps 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. Parmesan Crisps with Marinara Sauce - a quick appetizer idea that is so easy to prepare that you can hardly call it a recipe.

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, matt preston's pumpkin soup with parmesan crisps. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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Roast pumpkin soup with pancetta and parmesan. For parmesan toast, preheat grill to high. Combine all ingredients except bread in a bowl.

To get started with this recipe, we have to 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 of Kent pumpkin, 3cm wedges.
{Make ready 1 large of brown onion, peeled & cut into wedges.
{Make ready 1 of Granny Smith Apple, cored and into wedges.
{Take 3 clove of garlic, peeled.
{Prepare 1/4 cup of Extra virgin olive oil.
{Make ready 1 tsp of Ground cinnamon.
{Get 1/4 tsp of Nutmeg.
{Prepare 2 packages of Litres chicken stock.
{Take 1 of French stick, sliced.
{Get 1/4 cup of Olive oil.
{Make ready 1 tbsp of Fresh thyme, chopped.
{Get 1 tbsp of Whole grain mustard.
{Take 1/4 cup of Grated parmesan.

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. Meanwhile, make the Parmesan crisps: Line a baking sheet with aluminum foil.

Instructions 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!.

Break sheet of crisp cheese into large pieces and garnish each soup bowl with a couple shards and a pinch of fresh chives. Welcome back to another Sunday morning and the old cookbook show today we're going to do the Peanut Cookies Recipe out of the Metropolitan Cookbook. Butternut pumpkin soup, with crispy pancetta, parmesan and garlic bread Pumpkin soup in a metal mugs on wooden board. Tasty homemade hokaido pumpkin soup with parmesan on white plate with spoon on wooden table Cream of pumpkin soup with parmesan crisps. I love making these Everything Parmesan Crisps as a low-carb snack, to add to Caesar salad in place of croutons, with soup, or a great addition to any charcuterie board as an appetizer.

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