Spiced lamb and pumpkin soup
This hearty soup is full of delicious Moroccan spices, lamb, pumpkin and chickpeas to create the perfect warming winter dish. Serve with a sprinkling of coriander and with plenty of flatbread
- 15 mins preparation
- 1 hr 45 mins cooking
- Serves 4
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Ingredients
Spiced lamb and pumpkin soup
- 2 tablespoon olive oil
- 750 gram diced lamb (leg, shoulder or forequarter)
- 1 onion, finely sliced
- 1 red capsicum, seeded, finely chopped
- 1 tablespoon ras el hanout
- 1 clove garlic, finely chopped
- 4 cup chicken stock
- 400 gram can diced tomatoes
- 750 gram butternut pumpkin, peeled, seeded, chopped
- 400 gram can chickpeas, rinsed, drained
- coriander, flatbread, to serve
Method
Spiced lamb and pumpkin soup
- 1Heat half oil in large, heavy-based saucepan on high. Brown lamb on all sides in batches, 5-6 minutes each. Remove from pan.
- 2Heat remaining oil in same pan on medium. Sauté onion and capsicum, 4-5 minutes, until onion softens. Stir in ras el hanout and garlic. Cook, 1-2 minutes, until fragrant.
- 3Return lamb to pan with stock and tomatoes. Bring to boil. Reduce heat to low. Simmer, covered, 1 hour.
- 4Add pumpkin and chickpeas. Simmer, covered, 25-30 minutes, until lamb is very tender. Sprinkle coriander over to serve. Accompany with flatbread.
Notes
Ras el hanout is a Morrocan spice blend, available from your supermarket.
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