Scrumptious soup with a bit of crunch
Crispy, garlicky croutons offset the Indian flavours of this soup nicely.
15 minutes, until kumara is tender and chicken is cooked. Turn chicken halfway to ensure even cooking.
While chicken and vegetables cook, finely dice leek and onion and grate carrot. Heat a drizzle of oil in a large pot on high heat. Cook leek, onion and carrot with a pinch of salt for about 5 minutes, or until soft.
Add remaining curry spice mix and cook for 1 minute, until fragrant. Add stock, water, first measure of coconut cream and honey to pot with veges and bring to the boil. Remove chicken from tray, set aside and keep warm. Add roasted pumpkin, kumara and salt to pot and simmer for 5 minutes.
While soup simmers, cut pita breads into 2-3cm squares. Place on second prepared tray and bake for 5-6 minutes, or until golden brown and crunchy.
Use two forks or clean hands to shred chicken into thin strips. Mash, blend or use a stick mixer to blitz soup until smooth, then season to taste with salt and pepper.
To serve, divide soup between bowls and top with shredded chicken and garlic croutons. Garnish with a drizzle of coconut cream and a sprinkle of coriander leaves (if using).
This delicious soup is perfect for cold winter nights.