Dice onion and garlic. Cut pumpkin, potatoes and carrot into cubes. Slice the celery and leek.

In a large pot, with a lid, fry the onions, celery, leek and garlic in the oil for 1 - 2 minutes.

Add the chicken thighs and cover with the water. Put a lid on your pot and let simmer on medium heat for 30 minutes.

Add the potatoes, pumpkin and carrots to the soup water, along with the salt and curry powder. Replace lid. Cook for 8 minutes.

Remove the chicken thighs from the water and set aside to cool. When the chicken legs are cool enough to handle, remove the meat from the bones and add it back into the soup. (save the bones to make more broth).

Add the noodles, salt and juice of half a lemon. Cook for a further 5 minutes with the lid off.

Season with salt and pepper to taste 👌