Ingredients
100 g parang pumpkin, peeled and diced
1 tbsp oil for sauteing
1 tablespoon chopped red onion
2 tablespoons chopped garlic
2 cm ginger, grated
1 liter chicken stock
1 tbsp fish sauce
1 tbsp lemon juice
5 g of black pepper grains
salt to taste
20 g green onion slices
4 tablespoons basil oil or olive oil
Directions
1. Heat oil in a pan, saute onion, garlic and ginger for 3 minutes until fragrant.
2. Add pumpkin parang and stir well.
3. Season with fish sauce and lime juice. Boil for 30 minutes or until pumpkin soft.
4. Season with salt and black pepper, remove and let cool and then puree in a blender.
5. Garnish with green onion and basil oil. Serve
Serving : 4 portion
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