Spiced lamb and pumpkin soup

Recipes / Soups

A hearty soup that combines the family favourite, lamb, with the winter favourite, pumpkin soup.

Recipe «Spiced lamb and pumpkin soup» presented in category Recipes / Soups, to prepare this dish you will need no more 1:45 minutes. To make this dish at home by prescription from the author sheff would need: 2 tbsp olive oil, 750g Coles Australian Diced Lamb, 1 brown onion, thinly sliced, 1 red capsicum, seeded, finely chopped, 1 tbsp Moroccan seasoning , 1 garlic clove, finely chopped, 1L salt-reduced chicken stock, 400g can Coles Brand Italian Diced Tomatoes , 750g Naranka Gold pumpkin, peeled, seeded, chopped, 400g can chickpeas, rinsed, drained, Coriander leaves, to serve, Flatbread, to serve.

Ingredients:

  • 2 tbsp olive oil 
  • 750g Coles Australian Diced Lamb 
  • 1 brown onion, thinly sliced 
  • 1 red capsicum, seeded, finely chopped 
  • 1 tbsp Moroccan seasoning 
  • 1 garlic clove, finely chopped 
  • 1L salt-reduced chicken stock 
  • 400g can Coles Brand Italian Diced Tomatoes 
  • 750g Naranka Gold pumpkin, peeled, seeded, chopped 
  • 400g can chickpeas, rinsed, drained 
  • Coriander leaves, to serve 
  • Flatbread, to serve 

Instructions

  1. Heat half the oil in a large, heavy-based saucepan over high heat. Cook lamb, in 2 batches, for 5-6 mins or until browned. Transfer to a plate. Heat remaining oil in the pan over medium heat. Cook the onion and capsicum, stirring, for 4-5 mins or until onion softens. Stir in the Moroccan seasoning and garlic. Cook for 1-2 mins or until fragrant.
  2. Return lamb to pan. Add stock and tomatoes and bring to the boil. Reduce heat to low. Cover and simmer for 1 hr. Add the pumpkin and chickpeas. Simmer, covered, for 25-30 mins or until lamb is very tender. Ladle among bowls and top with coriander leaves. Serve with flatbread.