Scrumptious soup with a bit of crunch
Crispy, garlicky croutons offset the Indian flavours of this soup nicely.
Each week Nadia gives you another easy recipe for your family and you’ll find all the ingredients in My Food Bag. myfoodbag.co.nz
3-4 garlic pita breads (storebought)
❚1-2 tablespoons coconut cream 3 tablespoons coriander leaves
4 teaspoons mild curry powder 2 teaspoons garam marsala 1 teaspoon ground ginger Preheat oven to 230 degrees Celsius. Line two oven trays with baking paper.
Toss pumpkin, kumara, first measure of curry spice mix and olive oil on first prepared tray. Pat chicken dry, place on top of vegetables then season chicken and vegetables with salt. Roast for 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).