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The ingredients needed to cook Matt Preston's Pumpkin Soup with Parmesan Crisps:
- Take 1 kg Kent pumpkin, 3cm wedges
- You need 1 large brown onion, peeled & cut into wedges
- Take 1 Granny Smith Apple, cored and into wedges
- Use 3 clove garlic, peeled
- Get 1/4 cup Extra virgin olive oil
- Get 1 tsp Ground cinnamon
- Prepare 1/4 tsp Nutmeg
- You need 2 packages Litres chicken stock
- Provide 1 French stick, sliced
- Get 1/4 cup Olive oil
- Prepare 1 tbsp Fresh thyme, chopped
- Take 1 tbsp Whole grain mustard
- Provide 1/4 cup Grated parmesan
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!
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