Lemongrass Pumpkin Soup

For the lemongrass-pumpkin soup, cut the onions and pumpkin into pieces and fry both in clarified butter.

Add the pressed garlic and pour vegetable soup. Cook for 20 minutes and then puree. Season with herb salt, nutmeg, pepper and lemongrass.

Garnish with chopped parsley and whipped cream. Add water depending on consistency.

Preparation Tip:

The lemongrass squash soup can be made with butter or oil instead of clarified butter.

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