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Spiced Lamb and Pumpkin Soup

Low sodium soup recipe

With less than 5mg of sodium, legumes are on the shopping list.


  • 1 cup McKenzie’s 12 Blend Soup Mix

  • 1 tbs. olive oil

  • 2 lamb shanks or lamb steak, trimmed

  • 1 onion, finely diced

  • 1-2 (or 3) celery sticks, chopped

  • 2-3 chopped garlic cloves or 1-2 tsp. minced garlic

  • 2 tsp. paprika

  • 1 tsp. ground cinnamon

  • 1 litre chicken stock (Campbell’s Free Range No Added Salt)

  • 1 litre water

  • 1-2 sprigs thyme

  • 300g pumpkin, diced

  • Black pepper, to taste

  • Flat leaf parsley, to decorate


  1. Prepare 12 Blend Soup Mix according to the pack's instructions.

  2. Heat half the oil in a large pot and add the lamb, cooking until seared all over. Remove from pot. Pour in remaining oil and cook onion, celery and garlic until just tender. Stir in spices and cook for a further minute.

  3. Return lamb to the pot with the stock, water and thyme. Bring to the boil and simmer partially covered for approx. 1 hour. Add 12 Blend Soup Mix and pumpkin, cook a further 30-45 minutes until meat is falling off the bone.

  4. Take shanks from the pot and remove meat from the bones and shred or dice. Return to pot, season with pepper. Serve with the parsley.