Spiced lamb and pumpkin soup

Spiced lamb and pumpkin soup


Spiced lamb and 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 crimson capsicum, seeded, finely chopped
  5. 1 tablespoon Moroccan seasoning
  6. 1 garlic clove, finely chopped
  7. 1L salt-reduced chook stock
  8. 400g can Coles Brand Italian Diced Tomatoes
  9. 750g Naranka Gold pumpkin, peeled, seeded, chopped
  10. 400g can chickpeas, rinsed, tired
  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 massive, heavy-primarily based saucepan over excessive warmth. Cook lamb, in 2 batches, for 5-6 minutes or till browned. Transfer to a plate. Heat final oil in the pan over medium heat. Cook the onion and capsicum, stirring, for four-5 mins or till onion softens. Stir within the Moroccan seasoning and garlic. Cook for 1-2 minutes or till aromatic.
  2. Return lamb to pan. Add inventory and tomatoes and bring to the boil. Reduce warmness to low. Cover and simmer for 1 hr. Add the pumpkin and chickpeas. Simmer, blanketed, for 25-30 minutes or till lamb may be very gentle. Ladle among bowls and pinnacle with coriander leaves. Serve with flatbread.

Nutritions of Spiced lamb and pumpkin soup



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