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LEMONGRASS PUMPKIN SOUP

Ingredients

For 5 servings

800g pumpkin

1 onion, thinly sliced

50g garlic, minced

2 stalks lemongrass, finely chopped

2 small apples, cored and chopped

1 litre organic oat drink

500ml vegetable broth

50ml olive oil  

20g salt

10g white pepper

Thai basil leaves

Toasted cashew nut

Cooking Method

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

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