Indian Roast Chicken and Pumpkin Soup with Mini Dinner Rolls

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, July 24, 2016.

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This is a fast and tasty soup, has the flavours of India but it is mild enough that the whole family will enjoy.

Ingredients

300g peeled pumpkin, diced 1–2cm
300g kumara, peeled and diced 1–2cm
4 teaspoons GF curry spice mix
1 tablespoon olive oil
550g chicken thighs
1 leek
1 brown onion
1 carrot
4 cups GF chicken stock (if using powdered, use 2 cubes/teaspoons to 4 cups water)
1 cup water
½ cup coconut cream
1 teaspoon runny honey

oven to 230oC. Line two oven trays with baking paper.
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 halfway through to ensure even cooking.
While chicken and vegetables cook, prepare base for the soup. Finely dice leek and onion, and grate carrot. Heat a drizzle of 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.
Add remaining curry spice mix to pot 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.
Place dinner rolls on second prepared tray. Bake for about 4 minutes, or until warmed through.
Using two forks or clean fingers, shred chicken into thin strips.
Divide soup between bowls, top with shredded chicken and garnish with a drizzle of coconut cream and a sprinkle of coriander leaves, if desired. Serve 1–2 dinner rolls on the side and spread with butter, if desired.