Matt Preston's Pumpkin Soup with Parmesan Crisps

Name: Matt Preston's Pumpkin Soup with Parmesan Crisps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Pre-heat oven to 180*C.
2
Place pumpkin, onion, apple and garlic into a large roasting pan.
3
Drizzle with olive oil, sprinkle over cinnamon, sea salt and freshly ground black pepper and grate over nutmeg.
4
Toss vegetables to coat.
5
Bake vegetables in oven for about 30 minutes or until cooked and softened.
6
Remove tray from oven and set aside to cool slightly.
7
Once cool enough to handle, remove skin from pumpkin and squeeze garlic from its skin, then transfer vegetables to a large saucepan.
8
Add stock to pan and bring to the boil.
9
Reduce heat to a gentle simmer and cook for a further 15 minutes or until vegetables are tender.
10
Remove pan from heat, then using a stick blender, puree until smooth, adding more stock if necessary.
11
Season to taste.
12
Now to make Parmesan crisps.
13
Pour olive oil into a bowl with thyme and mustard.
14
Mix well and using a brush- apply to sliced French stick.
15
Sprinkle some Parmesan over bread and bake at 180*C until crispy and browned.
16
Serve and mung down!
17
Enjoy!

493

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Matt Preston's Pumpkin Soup with Parmesan Crisps falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!