Pumpkin curry soup with roasted onion cream

• 1 portion (45 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)

1. Preheat the oven to 200 °C (convection).
2. Quarter and deseed the pumpkin and brush with 2 tbsp of oil. Brush the onions, skin on, with 2 tbsp of oil. Place both in an oven dish and roast for 40 minutes.
3. Meanwhile, bring one portion of Kooray spice 'n easy and 200 ml of water to a boil in a pot for 3 minutes.
4. Let the pumpkin cool slightly. Blend the pumpkin flesh with the curry sauce using a hand blender.
5. Halve the roasted onions, scoop out the soft inside with a spoon and blend it with the juice of half a lemon and 2 tbsp of oil into a cream.
6. Top the soup with the onion cream, pumpkin seeds and optionally chili oil.

Try it, love it!