Serves 4
Ingredients:
- Kent Pumpkin 500g
- Butternut Pumpkin 500g
- Carrot 300g
- Olive Oil 20g
- Thickened Cream 20ml
- 1x White Onion
- Garlic, 8 cloves
- Salt Bush & Mountain Pepper Leaf Sea Salt Rub, 2tbsp
- 400ml Chicken Stock
Directions:
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 180°C (356°F). Line a baking sheet with parchment paper.
- Prepare Vegetables: Dice the pumpkin, slice the carrots, and roughly chop the onion.
- Season and Roast Vegetables: On a baking tray, add the diced pumpkin, sliced carrots, chopped onion, and whole garlic cloves. Drizzle with olive oil and sprinkle with Salt Bush & Mountain Pepper Leaf Sea Salt Rub. Use your hands to mix and evenly coat the vegetables.
- Bake Vegetables: Bake the vegetables in the preheated oven for 35-40 minutes, or until the edges begin to crisp.
- Blend the Soup: Heat a pot over medium-low heat. Transfer the roasted vegetables to the pot and add the chicken stock and cream. Using a stick blender, blend until the vegetables are completely combined and smooth.
- Serve: Serve the soup with a dollop of cream and a sprinkle of Salt Bush & Mountain Pepper Leaf Sea Salt Rub to taste.
Nutrition:
Calories: 718 | Protein: 23g | Fat: 30g | Carbohydrates: 89g
Nutrition (per serve):
Calories: 179 | Protein: 6g | Fat: 8g | Carbohydrates: 22g
Salt Bush & Mountain Pepper Leaf Sea Salt Rub
