Chicken & Pumpkin Curry Soup
A delicious and hearty chicken and pumpkin curry soup, perfect for lunch or dinner, topped with fresh herbs and coconut yoghurt.
Ingredients
8 or so chicken legs;
1 leek (white part) or bunch of shallots;
3 - 4 cloves of garlic;
1 tbsp olive oil;
1 tbsp butter or ghee;
1 - 2 tsp smoked paprika;
1 - 2 tsp curry powder;
1 large chilli (seeds in if you like it spicy);
1 large butternut pumpkin or 1kg of pumpkin;
600 ml of bone broth;
1/2 cup coconut cream;
salt, pepper and all purpose seasoning or herbs of choice;
salted capers, coriander/parsley or shallot, coconut yoghurt to serve;
Directions
Cut up pumpkin into small 2 cm chunks and preheat the oven to 200C and line a tray with baking paper.;
Heat a large saucepan over medium - high heat and add leek, olive oil and a little butter. Sauté for 3 min then add chilli and garlic and cook for another 2 minutes.;
Pour broth, pumpkin and herbs into saucepan with lid on and cook for 20 minutes. Take the lid off and cook for a further 5 minutes. Check that the pumpkin has cooked through.;
While the pumpkin is cooking place chicken legs into oven with salt, pepper and herbs of choice such as all purpose or smoked paprika. Cook for 20 - 25 minutes or until probe reaches 73*.;
Take the chicken out of oven and set aside to slightly cool.;
Take saucepan and pour into heat safe food processor. You may have to let it cool and slowly pulse it at first to release steam. Blend until smooth and add coconut cream, extra butter, salt, pepper and herbs to taste.;
Strip flesh off by holding the legs with tongs and cutting down the leg with a knife. Add 2 chicken legs per bowl with some coconut yoghurt and fresh herbs such as parsley, coriander or shallots. (If you have salted capers, I love dropping them in the bowl, you get this explosion of salty flavour when you get one) Game changer!;
