Posted by Te Tui Shortland on


  • 2 tbsp olive oil
  • 150 gm sweet potato (peeled and diced )
  • 1 no onion (medium)
  • 200 gm lamb (boneless)
  • salt
  • ½ tsp crushed black pepper
  • 5 to 6 cherry tomatoes
  • 200 ml vegetable stock
  • For dumplings
  • 1 cup pumpkin puree
  • salt
  • 1 cup flour
  • 1 tsp baking powder
  • 2 tbsp olive oil


  1. In a heated pan, add chopped onion and cook it until it turns light brown.
  2. Add the diced lamb and saute it.
  3. Add salt as per taste and mix it well.
  4. Add diced sweet potato and mix. Add crushed black pepper, cherry tomatoes, and mix.
  5. Add vegetable stock and mix it.
  6. In a bowl, add pumpkin puree, salt as per taste, flour, baking powder, and mix it. Using olive oil prepare dumplings of it.
  7. To the pan, add the strainer and poach the dumplings in it.
  8. In a heated pan, add olive oil and sear the dumplings.
  9. Add thyme sprigs and mix.
  10. Add watercress in a bowl.
  11. Add the dumplings over it.
  12. Pour the soup and garnish with spring onions.


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