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
  • Print


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


Spiced lamb and pumpkin soup
  • 1
    Heat half oil in large, heavy-based saucepan on high. Brown lamb on all sides in batches, 5-6 minutes each. Remove from pan.
  • 2
    Heat 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.
  • 3
    Return lamb to pan with stock and tomatoes. Bring to boil. Reduce heat to low. Simmer, covered, 1 hour.
  • 4
    Add pumpkin and chickpeas. Simmer, covered, 25-30 minutes, until lamb is very tender. Sprinkle coriander over to serve. Accompany with flatbread.


Ras el hanout is a Morrocan spice blend, available from your supermarket.

read more from