Roast Pumpkin and Lamb Soup

Serves 6-8
Time 1 hr 15 min


750g lean lamb, cut into small cubes
500g pumpkin, cut into cubes and roasted
2 tbsp. extra virgin coconut oil or extra virgin olive oil
1.5L chicken stock or water
1 tsp salt
1 tsp ground pepper
1 large onion, peeled and finely chopped
2-3 tbsp AYAM curry powder
1 cup bulgur, uncooked
1 punnet perino tomatoes
½ red capsicum, de-seeded and finely diced
2 cups fresh green peas or thawed frozen peas
½ bunch parsley, finely chopped


In a large saucepan on a medium heat, add the oil and brown the lamb on all sides in a large pot. Pour off fat and set the lamb aside. In the same frying pan sauté the onions in little oil until tender. Mix in curry powder and cook 1 minute and add to the lamb mixture.

Add all the remaining ingredients, apart from the peas and parsley and simmer, covered, for 45 minutes. Add peas and parsley, about 15 minutes before serving. Serve with crusty multigrain bread.