Slow cooked lamb and pumpkin soup

  • 6 hrs 30 mins cooking
  • Serves 4
  • Print


Slow cooked lamb and pumpkin soup
  • 1/2 cup (100g) dried brown lentils
  • 3 french-trimmed lamb shanks (600g)
  • 2 tablespoon moroccan seasoning
  • 500 gram pumpkin, chopped coarsely
  • 1 litre (4 cups) chicken stock
  • 400 gram canned diced tomatoes
  • 400 gram canned chickpeas (garbanzo beans), rinsed, drained
  • 1/2 cup finely chopped fresh flat-leaf parsley


Slow cooked lamb and pumpkin soup
  • 1
    Rinse lentils under cold water until water runs clear; drain.
  • 2
    Combine lamb, seasoning, pumpkin, stock, tomatoes, chickpeas and lentils in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, for 6 hours.
  • 3
    Remove lamb from cooker. When cool enough to handle, remove meat from bones; shred coarsely. Discard bones. Return meat to cooker; season to taste. Serve sprinkled with parsley.


Recipe is suitable to freeze without the parsley. Thaw overnight in the fridge. Reheat in a saucepan and sprinkle with parsley to serve.

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