PREPARATION: 5min ~ COOK: 15min ~ READY IN: 20min
- Over medium heat add the butter into a pot and cook the onions and pumpkin for approximately five minutes. Add balsamic vinegar, milk, rosemary and cook for a further 10 minutes. Blitz the soup until smooth.
- Meanwhile, to make the crumb, blitz the hazelnuts, sourdough, oil and KEEN'S Curry Powder in a small food processor. Pour mixture into a frypan and toast until crispy.
- Serve with fresh parsley.