Indian Roast Chicken and Pumpkin Soup with Garlic Croutons

Steps

1. oven to 230°C. Line two oven trays with baking paper.
2. Toss pumpkin, kumara, half the curry spice mix and olive oil on first prepared tray. Pat chicken dry, place on top of vegetables and season whole tray with salt. Roast for about 15
    minutes until kumara is tender and chicken is cooked. Turn chicken over halfway through to ensure even cooking.
3. While chicken and vegetables cook, prepare base for the soup, finely dice leek and onion and grate carrot. Heat a drizzle of olive oil in a large pot on high heat. Fry onion, leek and carrot with a pinch of salt for about 5 minutes or until soft.
4. Add remaining curry spice mix and cook for 1
   minute. Add stock, water, coconut cream and honey and bring to the boil. Remove chicken from tray and set aside. Add roasted vegetables to soup and simmer for 5 minutes. Mash until smooth or use a food processor or stick blender. Season to taste.
5. Dice pita breads 2–3cm and place on second prepared tray. Roast for 5–6‚ minutes, until golden brown and crunchy.
6. Use two forks or fingers to shred chicken into thin strips.
7. Divide soup between bowls, top with shredded chicken and serve garlic croutons on the side. Garnish with a drizzle of coconut cream and a sprinkle of coriander leaves, if desired.