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Lamb and Pumpkin Soup

200 g Dried lima beans
750 g Diced lean lamb
2 tb Butter
2 tb Olive oil
2 lg Onions; chopped
1 sm Butternut pumpkin; cubed
1 1/2 l Well flavoured stock
Either chicken beef or vegetable
3 Bay leaves
Salt and pepper to taste
1/2 c Parsley


Soak the lima beans in water overnight or for at least two hours.

Heat the oil and butter and add the onion. Sauté over a high heat until the onions are deep golden then add lamb cubes. Continue cooking until the meat changes colour.

Add the pumpkin, lima beans, bay leaves, stock, salt and pepper to taste and simmer for 1 1/2 hours or until the beans are tender.

Check for seasonings then serve, sprinkled wih parsley.


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