Lamb and Pumpkin Soup

  • 2 tsp moroccan spice mix
  • 6 lamb shanks (about 1.5 kg, french trimmed)
  • 500g butternut pumpkin, deseeded and cut into 1cm pieces.
  • 500ml chicken stock
  • 500ml water
  • 250ml passata (tomatoe pasta sauce)
  • 1 x 400g tin chickpeas
  • 100g basmati rice
  • fresh coriander leaves
  • greek style natural yoghurt

Coat lamb shanks with spice mix.

Add the lamb, passata, pumpkin, stock, water to a slow cooker (I use a casserole dish). If using a slow cooker, cover and cook on low for 6 hours, or high for 3.5 hours. I put the casserole dish in the oven at 150 degrees for about 4 hours. Use tongs to remove bones and discard.

Add the rice and chickpeas and cook for a further 30-40 minutes.

Ladle into bowls and top with coriander and yoghurt.

Serves 6

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One Comment

  1. Posted December 26, 2012 at 9:16 PM | Permalink

    I love pumpkin! Thanks for the reiceps. I’ve been making pumpkin pie oatmeal lately. I froze some pumpkin puree in an ice cube tray. For every serving of oatmeal I add one pumpkin cube and then some cinnamon and nutmeg. :)Erica’s latest blog post:

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