Curried Pumpkin Soup With Crisp Onion (OAMC)

1. 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.

2. 2

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

3. 3

   Blend or process soup in batches until soup is smooth.

4. 4

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

5. 5

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

6. 6

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

7. 7

   TO MAKE ONION CRISP - place onion in a medium bowl and add egg yolk and stir to coat.

8. 8

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

9. 9

   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).

10. 10

    Deep fry onion slices in batches for 3 to 4 minutes or until golden.

11. 11

    Using a slotted spoon, transfer to paper towels and then serve.

* Per serving · 4 servings · Values may vary.