Pumpkin soup with curry

Preheat the oven to 220 degrees. Meanwhile, scoop out the soft pulp with seeds from the pumpkin, remove the stem and the tough bottom end, and also peel the pumpkin, unless you have a hokkaido variety, which does not need to be peeled.

Cut the cleaned pumpkin flesh into centimeter-thick slices, mix them with 1 tablespoon of oil, 1/2 teaspoon of salt, and arrange them on a baking sheet lined with parchment paper so that the pumpkin pieces do not overlap and lie in a single layer. Place in the preheated oven and bake for 30 minutes, until brown blisters begin to appear on the pumpkin and it is beautifully soft.

Peel the onion and chop it finely. In a medium-sized pot, heat the second tablespoon of oil, add the chopped onion, the remaining salt, and let it soften and become translucent for 2-3 minutes over low heat. Stir occasionally and watch carefully; the onion should not start to brown.