How to make perfect pumpkin soup: MasterChef Matt Preston secret ingredient Granny smith apples

Former Masterchef Australia judge Matt Preston has revealed his secret to the perfect roast pumpkin soup.

The celebrity food critic controversially adds Granny Smith apples to every batch of pumpkin soup he makes.

Preston claimed the apples add extra creaminess to the dish and balances its strong savoury taste to create a delicious flavour.

‘This is a really simple Australian pumpkin soup, and it’s packed with wonderful wintery flavours,’ he said in a video.

In addition to the apples, Preston also uses butternut pumpkins, red onions, garlic cloves, vegetable stock, olive oil, nutmeg, and cinnamon.

The celebrity food critic controversially adds Granny Smith Apples to his pumpkin soup

In order to make the soup, the critic first pre-heated his oven to 180C fan-forced.

He then added 2kg pumpkin (halved), two red onions (peeled and halved), four apples (quartered), and five garlic cloves to a large baking tray. 

Preston seasoned the ingredients with 50ml olive oil along with some cinnamon, nutmeg, salt, and pepper.

The cook tossed all the vegetables together so that they were covered in an even coat of spices.

He then placed the tray in the oven for 45 minutes – or until soft to the touch.

‘Before the next step, you need to wait for them to cool down enough to hold in your hands,’ he said.

Preston added vegetable stock into a liquidiser with all the ingredients and gently blitzed them until he was happy with the consistency.

The home cook then poured the soup into a large pot and simmered it on the stove.

He added 800ml of stock in four intervals and kept stirring until it was smooth and creamy.

Preston garnished the pumpkin soup with a dollop of crème fraîche, shredded apple, hazelnuts, and crispy sage leaves.

‘This is my fancy Australian pumpkin soup, and it was so delicious,’ he said. 

In addition to the apples, Preston also uses butternut pumpkins, red onions, garlic cloves, vegetable stock, olive oil, nutmeg, and cinnamon

Many were mesmerised by the simple recipe and couldn’t wait to add some apples to their pumpkin soup.

‘This looks so yummy, I can’t wait to try it,’ a woman said.

‘I’ve never thought of apples in pumpkin soup, but I’m salivating now,’ wrote another.

A third wrote: ‘You have the best recipes Matt. So simple and easy!’