There’s nothing quite like a big bowl of soup for the soul, this McKenzie’s Lamb Shank & Pumpkin Soup recipe is the perfect medicine to help you get rid of those winter blues.

Lamb Shank & Pumpkin Soup


  • 1 cup McKenzie’s 12 Blend Soup Mix
  • 1 tbs olive oil
  • 2 lamb shanks, trimmed
  • 1 onion, finely diced
  • 1 celery stick, chopped
  • 2-3 garlic cloves, finely chopped
  • 2 tsp paprika
  • 1 tsp McKenzie’s Ground Cinnamon
  • 1 litre chicken stock
  • 1 litre water
  • 1-2 sprigs thyme
  • 300g pumpkin, peeled and diced
  • to taste McKenzie’s Australian Natural Sea Salt Large Grinder
  • to taste McKenzie’s Whole Black Peppercorn Large Grinder
  • Flat leaf parsley and crusty bread, for serving


Step 1: Prepare 12 Blend Soup Mix according to on-pack preparation instructions

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

Step 3: Return shanks 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 from the bone.

Step 4: Take shanks from the pot and remove meat from the bones. Shred or dice and return to the pot. Season to taste and serve with parsley and crusty bread.

Recipe thanks to McKenzie’s