Curried Pumpkin Soup With Onion Pakoras

• 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

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

olive oil, curry paste, pumpkin, carrots, parsnips, vegetable stock, lemon juice, onions, eggs, sweet paprika, flour, vegetable oil, sour cream, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/23565 (may not work)