Indian Roast Chicken and Pumpkin Soup

Steps

1. Preheat oven to 220°C. Line two oven trays with baking paper. Peel kumara and dice kumara and pumpkin 1-2cm.
2. Toss pumpkin, kumara, first measure of curry spice mix and olive oil on first prepared tray. Pat chicken dry, place on top of vegetables and season. Roast for about 15 minutes until pumpkin and kumara are tender and chicken is cooked. Turn chicken 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 oil in a large pot on high heat. Cook onion, leek and carrot with a pinch of salt for about 5 minutes, until soft.
4. Add second measure of 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 to taste.
5. Place loaf on second prepared tray. Bake for 4-5 minutes, or until warmed through. Using two forks or clean fingers, shred cooked chicken into thin strips.
6. To serve, divide soup between bowls, top with shredded chicken and garnish with a drizzle of coconut cream and a sprinkle of coriander leaves (if using). Pull apart loaf and serve on the side and spread with butter, if desired.