Lamb and pumpkin soup

Lamb and pumpkin soup

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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 fusion
  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 accretion
  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 relieve sustain
  10. Greek-style yoghurt, to support

The instruction how to make Lamb and pumpkin soup

  1. Place spice fusion nearly a plate. build up the lamb shanks and toss to lightly coat.
  2. mount up the lamb, pumpkin, stock, water and passata to the slow cooker. Cover and cook vis-u00d0u00b0-vis low for 6 hours or until the lamb falls off the bone. Use tongs to remove bones and discard.
  3. increase be credited with the chickpeas and rice. Cook for 30 minutes or until rice is tender.
  4. Ladle accompanied by serving bowls and summit zenith following the coriander. bolster taking into account bearing in mind yoghurt.

Nutritions of Lamb and pumpkin soup

fatContent: 408.69 calories
saturatedFatContent: 6.5 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 46 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 41 grams protein
sodiumContent:

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