1. Preheat oven to 160C fan-forced (180C conventional). Line a large flat roasting tray with baking paper. Add the pumpkin pieces and the onion. Pour over the olive oil and the ras-el-hanout. Using your hands, turn the pumpkin and onion pieces to coat them in the oil and spice mixture. Cook for 30-45 minutes until the pumpkin is golden and cooked through.

2. Scoop the pumpkin flesh, onion and any cooking juices into a large saucepan. Add the tinned tomatoes and chicken stock and stir to combine. Place over low heat and simmer for 45 minutes or up to 1 hour, with the lid on to avoid too much evaporation.

3. While the soup is simmering, add the barley to a saucepan and cover with 250ml-375ml (1-1½ cups) water or chicken stock (if using) and bring to a boil. Reduce heat to a simmer and cook for 40 minutes or until the grains are tender. Strain and add to a bowl with the shredded lamb and coriander leaves. Season generously with salt and pepper.

4. Give the soup a quick blitz straight in the pot or transfer to a blender.

5. Pour the soup into serving bowls, scoop over some of the lamb and barley mixture and break over a few balls of labne (you want about 1 tbsp per serve). Season again with salt and pepper to taste.

*If you can't find black barley (I find the supermarkets to be a bit hit and miss with this), substitute with other barley or even some burghul cooked according to packet instructions would do the trick.