Indian-Spiced Pumpkin, Split Pea and Coconut Soup with Naan

Ingredients

• 4 Mission Plain Naan, heated just before serving in a dry non-stick fry pan

• 1 tbsp olive oil

• 1 onion, finely chopped

• 1 long green chilli, seeded & finely chopped

• 1 tbsp ginger, finely grated

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp ground turmeric

• 4 curry leaves

• 3 cardamom pods

• ¼ butternut pumpkin, peeled and diced

• 1 cup yellow split peas

• 400g can chopped tomatoes

• 1 tbsp tomato paste

• 1L chicken stock

• 400ml can coconut milk

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  To serve:

• Roasted chickpeas

• Micro herbs

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Mission Plain Mini Naan

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Instructions

• Step 1

  Heat oil in a large saucepan over medium-high heat then add the onion, chilli and ginger. Cook, stirring, for 3-4 minutes until onion is soft. Add spices and cook for 2-3 minutes stirring constantly.

• Step 2

  Add pumpkin, split peas, tomato, tomato paste and stock and bring to the boil. Reduce heat to low and cook, partially covered for 40 minutes or until split peas are very tender. Remove from heat. Remove cardamom pods and curry leaves and discard.

• Step 3

  Puree soup in a blender or food processor until smooth. Stir in most of the coconut milk, retaining a couple of tablespoons to garnish, and season to taste.

• Step 4

  To serve; pour soup into serving bowls and drizzle with remaining coconut milk. Sprinkle with roasted chickpeas and garnish with micro herbs. Serve with hot Mission Plain Naan.