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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.
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2
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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3
Blend or process soup in batches until soup is smooth.
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4
TO FREEZE - place cooled soup in airtight containers and freeze for up to 3 months - thaw soup overnight in fridge.
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5
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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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.
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7
TO MAKE ONION CRISP - place onion in a medium bowl and add egg yolk and stir to coat.
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8
Place paprika and flour in a medium bowl and toss onion in flour shaking off excess.
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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).
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10
Deep fry onion slices in batches for 3 to 4 minutes or until golden.
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11
Using a slotted spoon, transfer to paper towels and then serve.
