Pear & Native Plum Salt Puffs

ROASTED PUMPKIN & SALT BUSH SOUP 

Serves 4 

 

Ingredients: 

• Kent Pumpkin 500g  

• Butternut Pumpkin 500g 

• Carrot 300g 

• Olive Oil 20g 

• Thickened Cream 20ml 

• 1x White Onion 

• Garlic, 8 cloves 

• Olsson's Salt Bush & Mountain Pepper Leaf Sea Salt Rub, 2tbsp 

• 400ml Chicken Stock 

 

Directions: 

1. Preheat Oven and Prepare Baking Sheet: Preheat the oven to 180°C (356°F). Line a baking sheet with parchment paper. 

1. Prepare Vegetables: Dice the pumpkin, slice the carrots, and roughly chop the onion. 

1. 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. 

1. Bake Vegetables: Bake the vegetables in the preheated oven for 35-40 minutes, or until the edges begin to crisp. 

1. 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. 

1. 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