Start this recipe by frying together the onion, apples and celery for 10 minutes. Add in the pumpkin, curry and cinnamon and cook for 3 minutes more. Pour in the chopped tomatoes and chicken stock and season well with salt and pepper. Bring to the boil, lower the heat and cook for 15 minutes. Meanwhile make the croutons by cutting the stale bread into chunky cubes. Drizzle with a little oil and season well with salt and pepper. Place on a baking tray in 1 layer and bake in the oven at 200`c for 5-10 minutes. Next, rinse the basmati rice under water then add to the soup after the 15 minutes and cook for a further 12 minutes. To serve, stir in the mango chutney and parsley and spoon into large soup bowls. Drizzle in the plain yogurt and toss in the croutons.

Serves 4

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