Spiced lamb and pumpkin soup

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

The ingredient of Spiced lamb and pumpkin soup

1. 2 tablespoons olive oil
2. 750g Coles Australian Diced Lamb
3. 1 brown onion, thinly sliced
4. 1 red capsicum, seeded, finely chopped
5. 1 tablespoon Moroccan seasoning
6. 1 garlic clove, finely chopped
7. 1L salt-reduced chicken stock
8. 400g can Coles Brand Italian Diced Tomatoes
9. 750g Naranka Gold pumpkin, peeled, seeded, chopped
10. 400g can chickpeas, rinsed, drained
11. Coriander leaves, to serve
12. Flatbread, to serve

The instruction how to make Spiced lamb and pumpkin soup

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.

Nutritions of Spiced lamb and pumpkin soup

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