Pumpkin curry soup with roasted onion cream

1 portion (50 g or 3 tbsp) Kooray spice 'n easy organic red Thai curry, 500 g Hokkaido pumpkin, 2 onions, 1/2 lemon, 2 tbsp pumpkin seeds, 6 tbsp oil (e.g. rapeseed oil), 2 tsp chili oil (optional)

Preheat the oven to 200 degrees (convection) and prepare an oven dish. Quarter the pumpkin, remove the seeds, coat the quarters with 2 tbsp of oil and place them in the oven dish. Coat the onions (whole, including skin) with 2 tbsp of oil and add them to the oven dish. Roast the pumpkin and onion in the oven for 40 minutes. Let the roasted pumpkin quarters and onions cool off, while preparing a portion of Kooray spice ‘n easy with 200 ml water in a pot for 3 minutes. Firstly, add the roasted pumpkin flesh to the curry sauce and mix with a hand blender into a creamy soup texture. Secondly, cut the roasted onions in half and scoop out the flesh. Combine the onion flesh with the juice of half a lemon and 2 tbsp of oil and mix with a hand blender into a silky cream. Serve the pumpkin curry soup in a bowl and top with roasted onion cream, pumpkin seeds and chili oil (optional) to your liking. Try it, love it!