Curried Pumpkin Soup With Onion Pakoras - cooking recipe

Ingredients

2 tbsp olive oil
4 tbsp mild curry paste
2 1/4 lbs pumpkin or winter squash, peeled and chopped
2 None large carrots, peeled and chopped
3 None medium parsnips, chopped
7 cups vegetable stock
2 tbsp lemon juice
13 oz onions, sliced
2 None large eggs, yolks lightly beaten
2 tsp sweet paprika
1 cup all-purpose flour
None None Vegetable oil, to deep-fry
2/3 cup sour cream, to serve
None None Cilantro, to serve

Preparation

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