How to make perfect pumpkin soup: MasterChef Matt Preston secret ingredient Granny smith apples
Celebrity critic Matt Preston’s controversial secret ingredient for the perfect pumpkin soup
- Matt Preston revealed how he makes his favorite winter meal
- The famous food critic and adds apples to his roasted pumpkin soup
Former Masterchef Australia judge Matt Preston has revealed his secret to the perfect roasted pumpkin soup.
The famed food critic controversially adds Granny Smith apples to every batch of pumpkin soup he makes.
Preston claimed that the apples add extra creaminess to the dish and balance out the strong savory flavor to create a delicious taste.
“This is a very simple Australian pumpkin soup and it’s packed with wonderful winter flavours,” he said in a video.
In addition to the apples, Preston also uses butternut squash, red onions, garlic cloves, vegetable stock, olive oil, nutmeg, and cinnamon.
Former Masterchef Australia judge Matt Preston has revealed his secret to the perfect roasted pumpkin soup – and the tart twist will warm your belly this winter
The famous food critic controversially adds Granny Smith apples to his pumpkin soup
To make the soup, the chef first preheated his oven to 180C convection.
Then he put 2 kg of pumpkin (halved), two red onions (peeled and halved), four apples (quartered) and five cloves of garlic on a large baking tray.
Preston seasoned the ingredients with 50 ml olive oil along with some cinnamon, nutmeg, salt and pepper.
The celebrity chef tossed all the vegetables so they were coated in an even coating of spices.
Then he placed the baking sheet in the oven for 45 minutes – or until soft to the touch.
“For the next step, you have to wait until they’re cool enough to hold in your hands,” he said.
Preston added vegetable stock to a blender with all the ingredients and bled them gently until he was happy with the consistency.
The chef then poured the soup into a large pot and let it simmer on the stove.
He added 800 ml stock in four intervals and kept stirring until smooth and creamy.
Preston tops the pumpkin soup with a dollop of crème fraîche, grated apple, hazelnuts and crisp sage leaves.
“This is my fancy Australian pumpkin soup, and it was so good,” he said.
In addition to the apples, Preston also uses butternut squash, red onions, garlic cloves, vegetable stock, olive oil, nutmeg, and cinnamon
Many were mesmerized by the simple recipe and couldn’t wait to add some apples to their pumpkin soup.
“This looks so delicious, I can’t wait to try it,” said one woman.
“I’ve never thought of apples in pumpkin soup, but I’m salivating right now,” wrote another.
A third wrote, “You have the best recipes Matt. So simple and easy!’