Before you start. Preheat oven to 220°C (or 200°C fan bake).
Prep veggies. Prep garlic, leek, carrot and cauliflower.
Cook soup. Heat oil in a large pot on medium-high heat. Add garlic and leek and cook for about 3 minutes, until tender. Add carrots, cauliflower and pumpkin to pot and cook for 5 minutes, until just starting to colour. Add Indian spice mix ingredients and salt and cook for 1 minute, stirring, until fragrant. Add water measure to pot, bring to the boil, then simmer for about 20 minutes, until veggies are tender.
Meanwhile, cook korma chickpeas. Pat chickpeas dry and toss on a lined oven tray with the first measure of korma paste, salt and oil. Roast for about 15 minutes, until golden.
Cook pita. Place garlic pita onto a lined oven tray and bake, on rack below chickpeas, for about 5 minutes, until golden. Alternatively, toast in a toaster.
Prep yoghurt. Combine second measure of korma paste and yoghurt in a small bowl and set aside.
To finish. Remove soup from heat and leave to cool slightly before blending with a stick blender or food processor, until smooth. Alternatively, mash with a potato masher. Add a little water or stock if needed and season to taste with salt and pepper. Prep coriander.
Serve. Soup topped with chickpeas, a dollop of yoghurt and coriander. Serve garlic pita on the side.