Lamb and pumpkin soup

Lamb and pumpkin soup


A slow cooker will make the lamb shanks super soft in this hearty soup recipe.

The ingredient of Lamb and pumpkin soup

  1. 2 teaspoons Moroccan spice mix
  2. 6 (about 1.5kg) lamb shanks, French trimmed
  3. 500g butternut pumpkin, peeled, deseeded, cut into 1cm pieces
  4. 500ml (2 cups) Massel chicken style liquid stock
  5. 500ml (2 cups) water
  6. 250ml (1 cup) passata (tomato pasta sauce)
  7. 1 x 400g can chickpeas, rinsed, drained
  8. 100g (1/2 cup) basmati rice
  9. Fresh coriander leaves, to serve
  10. Greek-style yoghurt, to serve

The instruction how to make Lamb and pumpkin soup

  1. Place spice mix on a plate. Add the lamb shanks and toss to lightly coat.
  2. Add the lamb, pumpkin, stock, water and passata to the slow cooker. Cover and cook on low for 6 hours or until the lamb falls off the bone. Use tongs to remove bones and discard.
  3. Add the chickpeas and rice. Cook for 30 minutes or until rice is tender.
  4. Ladle among serving bowls and top with the coriander. Serve with yoghurt.

Nutritions of Lamb and pumpkin soup

calories: 408.69 calories
calories: 6.5 grams fat
calories: 3 grams saturated fat
calories: 46 grams carbohydrates
calories: 41 grams protein
calories: NutritionInformation

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