Matt Preston's Pumpkin Soup with Parmesan Crisps. Pumpkin soup is the perfect winter warmer. Check out my video for step-by-step instructions on how to make it. then eat on the couch while watching #masterchefau! Ideal for any project that requires soup, pumpkin, cream.
Oh man, it sure is hard to resist snacking on these. It's been a while since I've made these parmesan cheese crisps (I topped a soup with them last year), and I decided they need their own blog post. The Parmesan Crisps are the perfect low carb chip replacement for snacking on or making for a party full of people! You can make Matt Preston's Pumpkin Soup with Parmesan Crisps using 13 ingredients and 8 steps. Here is how you make it.
Ingredients of Matt Preston's Pumpkin Soup with Parmesan Crisps
- It’s 1 kg of Kent pumpkin, 3cm wedges.
- It’s 1 large of brown onion, peeled & cut into wedges.
- You need 1 of Granny Smith Apple, cored and into wedges.
- Prepare 3 clove of garlic, peeled.
- It’s 1/4 cup of Extra virgin olive oil.
- Prepare 1 tsp of Ground cinnamon.
- It’s 1/4 tsp of Nutmeg.
- It’s 2 packages of Litres chicken stock.
- It’s 1 of French stick, sliced.
- It’s 1/4 cup of Olive oil.
- You need 1 tbsp of Fresh thyme, chopped.
- It’s 1 tbsp of Whole grain mustard.
- Prepare 1/4 cup of Grated parmesan.
One of our favorite go-to, quick to whip up keto snacks are these Parmesan Crisps! We like to have a container filled with them in our fridge in case we are feeling snacky, but don't want. Grated Parmesan cheese melts and melds with crispy panko breadcrumbs in the skillet into silver dollar-sized crisps, then are flipped to brown on the other side. If you don't have half-and-half, stir a spoonful or two of the pureed soup into yogurt until smooth, then stir that mixture back into the soup.
Matt Preston's Pumpkin Soup with Parmesan Crisps instructions
- 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!.
Blend soup with a stick blender, until smooth. Return to the boil, if needed. Divide soup among serving bowls, garnish with chopped chives and serve with parmesan crisps and toast. Return to the boil, if needed. Parmesan Crisps are one of my favorite go-to snacks, made with parmesan cheese baked in the oven until it's light and crispy.