• Cut potato and carrot into bite-sized chunks. • Set your air fryer to 200°C. Place potato, carrot and peeled pumpkin pieces into the air fryer basket, drizzle with olive oil and cook for 10 minutes. Shake the basket, then cook until tender, a further 5-10 minutes. TIP: No air fryer? Preheat oven to 240°C/220°C fanforced. Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, halve any thick baby broccoli stalks lengthways. Finely chop onion and garlic. • Cut chicken breast into 2cm chunks.

• Heat a large deep frying pan (or saucepan) over high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned and cooked through, 5-6 minutes. Transfer to a bowl and set aside. • Return pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli and onion until tender, 5-6 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Add garlic, tomato paste and chermoula spice blend and cook, stirring, until fragrant, 1 minute. TIP: Chicken is cooked through when it's no longer pink inside.

• Add the water, coconut milk, vegetable stock powder and the brown sugar. Bring to a simmer and cook until slightly reduced, 3-5 minutes.

• When the roasted veggies are done, add them to the soup along with baby leaves and cooked chicken. Gently stir until combined.

• Divide coconut, chicken and chermoula veggie soup between bowls. • Sprinkle with slivered almonds and a pinch of chilli flakes (if using) to serve. Enjoy!