Lamb And Pumpkin Soup

A slow cooker will make the lamb shanks super soft in this hearty soup recipe.

The ingredient of Lamb And Pumpkin Soup

• 2 teaspoons moroccan spice amalgamation
• 6 about 1 5kg lamb shanks french trimmed
• 500g butternut pumpkin peeled deseeded cut into 1cm pieces
• 500ml 2 cups massel chicken style liquid buildup
• 500ml 2 cups water
• 250ml 1 cup passata tomato pasta sauce
• 1 x 400g can chickpeas rinsed drained
• 100g 1 2 cup basmati rice
• fresh coriander leaves to help
• greek style yoghurt to promote

The Instruction of lamb and pumpkin soup

• place spice mixture combination something like a plate amass the lamb shanks and toss to lightly coat
• accumulate the lamb pumpkin stock water and passata to the slow cooker cover and cook regarding low for 6 hours or until the lamb falls off the bone use tongs to cut off surgically remove bones and discard
• amass the chickpeas and rice cook for 30 minutes or until rice is tender
• ladle among serving bowls and summit zenith gone the coriander benefits next yoghurt

Nutritions of Lamb And Pumpkin Soup

calories: 408 69 calories
calories: 6 5 grams fat
calories: 3 grams saturated fat
calories: 46 grams carbohydrates
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calories: 41 grams protein
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