Curried Pumpkin Soup With Onion Pakoras

1. 1

   Heat the olive oil in a large pan over moderate heat. Add the curry paste, pumpkin, carrot and parsnip and cook, stirring, for 1-2 mins or until vegetables are coated in curry paste. Add the stock and bring to a boil. Reduce heat and simmer, uncovered, for 15-20 mins or until the vegetables are soft. Cool for 10 mins.

2. 2

   Blend or process soup in batches until soup is smooth. Reheat in a large pan over low heat. Add the lemon juice and stir until heated through. Season to taste. Remove from heat.

3. 3

   For the onion pakoras, place the onions in a medium bowl. Add the egg yolk and stir to coat. Place the paprika and flour in a medium bowl. Toss the onions in the flour mixture, shaking off any excess.

4. 4

   Heat the vegetable oil in a large heavy-based pan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Deep-fry the coated onion slices, in batches, for 3-4 mins or until golden. Using a slotted spoon, transfer to paper towels to drain.

5. 5

   Ladle the soup into serving bowls. Top with the soured cream and cilantro and sprinkle with pepper. Serve with crispy fried onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.