Cosy up with this gently spiced pumpkin soup that's full of aromatic flavour. Mild masala adds an Indian twist on the classic for a bowlful of veggie goodness that's topped with a fragrant coriander and pepita chutney.
Peel pumpkin and remove seeds. Cut into 3cm pieces. Rinse and chop coriander and set aside.
Heat oil in a medium saucepan over medium heat. Add Mild-Mannered Masala Mix and cook, stirring, for 1 minute or until fragrant. Add pumpkin and 500ml (2 cups) water to saucepan and bring to the boil. Reduce heat to medium-low and cook for 15–20 minutes or until pumpkin is tender and liquid has reduced slightly. While soup is cooking, continue with step 3.
Finely chop eschalot. Peel and finely grate ginger. Juice lime. Mix coriander, eschalot, ginger and lime juice in a small bowl and stir through pepitas. Set aside.
Add coconut milk to soup and use a hand-held stick blender to blend until smooth.
Cook naan breads according to packet instructions.
Divide pumpkin soup between bowls and spoon over coriander chutney. Serve with naan.