1. Roast pumpkin with 50ml Extra Virgin Olive Oil till soft.
2. In a pot, add the remaining olive oil, sauté the garlic,
lemongrass and apple till fragrant and soft.
3. Add in pumpkin and give it a good
stir. Season with salt and pepper.
4. Add the broth and oat drink.
5. Slow cook for
45 mins or so. Once done, blend finely.
6. Serve with basil leaves and cashew nut.
Recipe written by Chef Yip, Huber's Butchery In-House Chef. Copyrights (C) Huber's Butchery
