Matt Preston's Pumpkin Soup with Parmesan Crisps

• 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!

pumpkin, brown onion, apple, clove garlic, extra virgin olive oil, ground cinnamon, nutmeg, chicken, olive oil, thyme, grain mustard, parmesan

Taken from cookpad.com/us/recipes/481173-matt-prestons-pumpkin-soup-with-parmesan-crisps (may not work)