Pumpkin n Ham Hock soup


June 22, 2016

A beautiful full flavoured slow cooked soup

  • Prep: 20 mins
  • Cook: 8 hrs
  • Yields: 4-6


Approx 1kg Ham Hock fat trimmed off.

Approx 1.25kg pumpkin

1 carrot finely chopped

2 medium potatoes finely chopped

2 sml parsnips finely chopped

1 leek diced

4 sml bay leaves

2-3 cloves crushed garlic

Tbsp herb and garlic seasoning

1 tsp ground ginger

1 tbsp turmeric

1-2 tbsp curry powder.

Pepper to taste

3ltrs chicken stock

1 tsp hot paprika

8 splashes tobasco sauce

2 tbsp gravy flour

250 ml cream


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.



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 😋

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