Curried Pumpkin Soup With Crisp Onion (OAMC)

From Recipe+. IF NOT FREEZING omit steps 3 and 4.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 2  tablespoons  vegetable oil (or olive oil)
• 1⁄2 cup mild curry paste (Indian)
• 1  kg pumpkin (peeled and chopped)
• 2  carrots (large chopped)
• 3  parsnips (medium chopped)
• 1 3⁄4 liters  vegetable stock (7 cups)
• 2  tablespoons lemon juice
•  onion (Crisp to serve recipe included)
• 2⁄3 cup sour cream
•  coriander (to serve)

• Crisp Onion

• 3  cups  frozen onions (sliced thawed)
• 2  egg yolks (lightly beaten)
• 2  teaspoons sweet paprika
• 1  cup plain flour
•  vegetable oil (to deep fry)

Directions

1. 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. reduce heat and simmer uncovered for 15 to 20 minutes or until vegies are soft and then cool for 10 minutes.
2. Blend or process soup in batches until soup is smooth.
3. TO FREEZE - place cooled soup in airtight containers and freeze for up to 3 months - thaw soup overnight in fridge.
4. Reheat in a large saucepan over low heat and add juice, cook and stir until heated and then remove from heat.
5. Ladle soup into serving bowls and top with sour cream and coriander and sprinkle with pepper and serve with the onion on the side.
6. TO MAKE ONION CRISP - place onion in a medium bowl and add egg yolk and stir to coat.
7. Place paprika and flour in a medium bowl and toss onion in flour shaking off excess.
8. Heat oil in a large heavy based saucepan and over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil).
9. Deep fry onion slices in batches for 3 to 4 minutes or until golden.
10. Using a slotted spoon, transfer to paper towels and then serve.