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Lamb and pumpkin soup

Perfect for those chilly days this slow cooker soup will be waiting for you when you get home.

405 mins
7 ingredients
$5 / person
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Lamb and pumpkin soup



Serves = 6

  • 2 teaspoons moroccan spice
  • 4 small lamb shanks
  • 500g butternut pumpkin
  • 2 cups reduced salt chicken stock
  • 1 cup passata (tomato pasta sauce)
  • 1x 400g can chickpeas, drained and rinsed
  • ½ cup basmati rice

It’s this easy

  • Place spice mix on a plate. Add the lamb shanks and toss to lightly coat.
  • Add the lamb, pumpkin, stock, water and passata to the slow cooker.
  • Cover and cook on low for 6 hours or until the lamb falls off the bone. If you don't have a slow cooker, you could place all ingreidents in an oven proof dish, cover and cook in a 110°c oven.
  • Use tongs to remove bones from the soup and discard them.
  • Add the chickpeas and rice and cook for 30 minutes or until the rice is tender.
  • Ladle into bowls and serve.


  • Serve topped with some coriander and Greek style yoghurt.


Contains: Gluten, Soy, FODMAPs.
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What is healthy eating?

Eating healthy is making sure you enjoy a wide variety of foods from each of the five major food groups daily, in the amounts recommended. The five major food groups as recommended by the Australian Guide to Healthy Eating are:

  1. vegetables and legumes/bean
  2. fruit
  3. lean meats and poultry, fish, eggs, tofu, nuts and seeds, legumes/beans
  4. grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties
  5. milk, yoghurt, cheese and/or alternatives, mostly reduced fat.

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