Pumpkin n Ham Hock soup

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.