Lamb soup with pumpkin and turmeric
Lamb gives this soup dense protein and long-lasting satiety, while bone broth adds deeper flavor. Pumpkin is used moderately here and brings only a little soft sweetness and texture, while turmeric, cumin, and coriander make the taste warmer and brighter. The result is a filling keto soup with a good balance of fat, protein, and spices.
Cut lamb (500 g) into small pieces. Finely slice green onion (100 g), dice pumpkin (200 g), and roughly chop cilantro (20 g). In a small bowl mix turmeric (2 g), cumin (1 g), coriander (1 g), and ginger (1 g).
Heat ghee (100 g) in a heavy pot, quickly brown the lamb for 4-5 minutes, then add green onion and pumpkin. Cook for another 4-5 minutes until the onion softens.
Add the spice mixture and table salt (3 g), stir, and immediately pour in bone broth (1.5 l). Bring to a gentle simmer, cover, and cook over very low heat for 1.5 hours until the lamb is very tender and the pumpkin crushes easily with a spoon.
Add cilantro before serving, stir, and let the soup stand covered for 5 minutes. Serve hot.
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