Indian Roast Chicken and Pumpkin Soup
300g peeled pumpkin, diced 1-2cm
300g kumara, peeled and diced 1-2cm
4 teaspoons curry spice mix
• 4 parts ground coriander
• 2 parts ground turmeric
• 2 parts ground yellow mustard powder
• 2 parts chilli powder
• 1 part cayenne powder
• 1 part ground cumin
• ½ part ground cardamom
• Mix all spices together so there are no lumps and there is a consistent colour. Store in an airtight container.
1 tablespoon olive oil
550g boneless chicken thighs
1 brown onion (or 1 large fennel bulb)
4 cups vegetable or chicken stock
1 cup water
½ cup coconut cream
1 teaspoon runny honey or rice syrup
3 tablespoons coriander leaves
Preheat oven to 230 degrees Celsius. Line an oven tray with baking paper.
1: Toss pumpkin, kumara and 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 halfway through to ensure even cooking.
2: While chicken and vegetables cook, prepare base for the soup. Finely dice leek and onion (or fennel) and grate carrot. Heat a drizzle of olive oil in a large pot on high heat. Cook onion, leek and carrot with a pinch of salt for about 5 minutes or until soft.
3: Add remaining curry spice mix to pot and cook for 1 minute. Add stock, water, coconut cream & 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 with salt & pepper to taste.
4. Shred or slice the chicken into thin strips. If serving immediately, top the soup with the chicken and coriander.