Directions
1Place all of the above ingredients except for cream n gravy flour into slow cooker on high for 6-7 hrs.
2After this time add cream and gravy flour, remove ham hock and shred meat the bone n remove any excess fat n grissel. Then put back into SC.
3I left on high for approx a further 1hr so soup thickens up.
4Depending on how thick you like ur soups you may want to use less liquid and add more gravy flour at the end.
5Serve and enjoy with your favourite bread.
6ENJOY. ?
Notes
1You may put more or less of the herbs n spices, depending on what flavour u want, but this is how I made it.
2I used a 5.5lt slow cooker, u will need to use less ingredients if u have a smaller one n more if u wish in a bigger one.
Submitted by Tanya Clarke
1 Review
Pera Hambuechen
May 17, 2020
A delicious soup recipe indeed .. I did cook the pumpkin seperate in the oven and added it in at the halfway mark and also added an extra Ham Hock for that extra meatyness 😋