PUMPKIN SOUP
PREPARATION: 5min  ~  COOK: 15min  ~  READY IN: 20min

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INGREDIENTS 
(SERVES 4)
50 g Ashgrove Garlic & Herb Butter
2 onions, thinly sliced
1 small pumpkin, grated
1 sprig rosemary
2 tbsp balsamic vinegar
2 cups milk
Handful of fresh parsley

CRUMB
2 tbsp hazelnuts
50 g sourdough cubes
50 ml Hillfarm Lemon Infused Oil 
1 1⁄2 tsp KEEN'S Curry Powder

DIRECTIONS

1. 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. 
2. 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.
3. Serve with fresh parsley.

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