Lamb and Pumpkin Soup

Lamb and Pumpkin Soup 200 g Dried lima beans 750 g Diced lean lamb 2 tablespoons of butter 2 tablespoons of Olive oil 2 large Onions, chopped 1 small Butternut pumpkin; cubed 1 1/2   Well flavoured stock, either chicken or beef 3 Bay leaves Salt and pepper to taste 1/2 cup of 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 with parsley. Converted by MC_Buster. Per serving: 537 Calories (kcal); 51g Total Fat; (82% calories from fat); 4g Protein; 21g Carbohydrate; 62mg Cholesterol; 258mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.