Indian roast chicken and pumpkin soup with garlic croutons
<p>Nadia Lim’s Indian roast chicken and pumpkin soup with garlic croutons is the perfect recipe to warm you up on a cold winter’s night.</p>
<p><strong><span style="text-decoration: underline;">Serves:</span></strong> Five</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>400g pumpkin, peeled and diced 1-2cm</li>
<li>400g orange kumara, peeled and diced 1-2cm</li>
<li>3 teaspoons curry spice mix</li>
<li>600g skinless, boneless chicken thighs</li>
<li>1 leek</li>
<li>1 brown onion</li>
<li>1 carrot</li>
<li>3 teaspoons curry spice mix</li>
<li>4 cups chicken stock</li>
<li>2 cups water</li>
<li>1/2 cup coconut cream (shake well before opening)</li>
<li>1 teaspoon runny honey</li>
<li>1/2 teaspoon salt</li>
</ul>
<p><em>Garlic croutons</em></p>
<ul>
<li>3-4 garlic pita breads (store-bought)</li>
</ul>
<p><em>To serve (optional)</em></p>
<ul>
<li>1-2 tablespoons coconut cream</li>
<li>3 tablespoons coriander leaves</li>
</ul>
<p><em>Curry spice mix</em></p>
<ul>
<li>4 teaspoons mild curry powder</li>
<li>2 teaspoons garam marsala</li>
<li>1 teaspoon ground ginger</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<ol>
<li>Preheat oven to 230°C. Line two oven trays with baking paper.</li>
<li>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.</li>
<li>Turn chicken halfway to ensure even cooking.</li>
<li>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.</li>
<li>Cook leek, onion and carrot with a pinch of salt for about five minutes, or until soft.</li>
<li>Add remaining curry spice mix and cook for one minute, until fragrant. Add stock, water, first measure of coconut cream and honey to pot with veggies 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.</li>
<li>While soup simmers, cut pita breads into 2-3cm squares.</li>
<li>Place on second prepared tray and bake for 5-6 minutes, or until golden brown and crunchy.</li>
<li>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.</li>
<li>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).</li>
</ol>
<p>Mmm, doesn’t that sound delicious! What’s your favourite type of soup?</p>
<p><em>Written by Nadia Lim. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p>
<p><em><strong>Have you ordered your copy of the Over60 cookbook,</strong></em><strong> The Way Mum Made It</strong><em><strong>, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p>
