Curried Pumpkin Soup With Crisp Onion Oamc

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From recipe+. if not freezing omit steps 3 and 4.

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Steps

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Heat oil in a large saucepan over moderate heat and add curry paste , pumpkin , carrot and parsnips and cook and stir for 1 to 2 minutes or until vegetables are coated in curry paste and then add stock and lemon juice and bring to the boil.

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Reduce heat and simmer uncovered for 15 to 20 minutes or until vegies are soft and then cool for 10 minutes.

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Blend or process soup in batches until soup is smooth.

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To freeze - place cooled soup in airtight containers and freeze for up to 3 months - thaw soup overnight in fridge.

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Reheat in a large saucepan over low heat and add juice , cook and stir until heated and then remove from heat.

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Ladle soup into serving bowls and top with sour cream and coriander and sprinkle with pepper and serve with the onion on the side.

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To make onion crisp - place onion in a medium bowl and add egg yolk and stir to coat.

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Place paprika and flour in a medium bowl and toss onion in flour shaking off excess.

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Heat oil in a large heavy based saucepan and over modera.

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Ingredients

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vegetable oil, mild curry paste, pumpkin, carrots, parsnips, vegetable stock, lemon juice, onion, sour cream, coriander, onions, egg yolks, sweet paprika, plain flour