Name: Curried pumpkin soup with crispy onion
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: 2 tablespoon vegetable or olive oil; 1/2 cup mild indian curry paste; 1 kilogram pumpkin, peeled, chopped; 2 large carrots, chopped; 3 medium parsnips, chopped; 7 cup (1.75 litre) vegetable stock; 2 tablespoon lemon juice; 2/3 cup sour cream, to serve; coriander, to serve; Crispy onion; 3 cup frozen sliced onions, thawed; 2 egg yolks, lightly beaten; 2 teaspoon sweet paprika; 1 cup plain flour; vegetable oil, to deep-fry

Ingredients

2 tablespoon vegetable or olive oil

1/2 cup mild indian curry paste

1 kilogram pumpkin, peeled, chopped

2 large carrots, chopped

3 medium parsnips, chopped

7 cup (1.75 litre) vegetable stock

2 tablespoon lemon juice

2/3 cup sour cream, to serve

coriander, to serve

Crispy onion

3 cup frozen sliced onions, thawed

2 egg yolks, lightly beaten

2 teaspoon sweet paprika

1 cup plain flour

vegetable oil, to deep-fry

Method

1.Heat oil in a large saucepan over moderate heat. Add curry paste, pumpkin, carrot and parsnip; cook and stir for 1-2 minutes or until vegetables are coated in curry paste. Add stock. Bring to the boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until vegetables are soft. Cool for 10 minutes.

2.Blend or process soup in batches until soup is smooth. Reheat in a large saucepan over low heat. Add juice; cook and stir until heated. Remove from heat.

3.CRISPY ONION: Place onion in a medium bowl. Add egg yolk. Stir to coat. Place paprika and flour in a medium bowl. Toss onion in flour mixture, shaking off excess.

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

5.Ladle soup into serving bowls. Top with sour cream and coriander. Sprinkle with pepper. Serve with onion.

To freeze, place cooled soup in airtight containers; freeze for up to 3 months. Thaw soup overnight in fridge. You can use your favourite Indian curry paste; korma and balti are mild, madras and vindaloo are hot. You can use fresh onion instead of frozen.
Note

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Ingredients

Method

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