Directions
1Place ham hocks in slow cooker add chicken stock, chop and add onion and the curry powder.
2Cut pumpkin in half, remove seed and skin. Cut in smallish chunks and add to SC then cook on high 3hrs.
3Now to prepare the other half of the pumpkin. Deseed, skin and cut it all up. Put on baking tray oil/salt/pepper/chilli flake them and add the whole garlic bulb to the tray. Cook until nicely roasted. Once cooked put them on a plate and put to the side until the end. (It doesn't matter if they get cold) I also squeeze the roast garlic out at this stage. i just put it on top of the pumpkin.)
4Once the slow cooker time is finished I take out the pumpkin (put in a bowl) then I take the hocks out and skin and debone them (put meat in a separate bowl and shred it with 2 forks)
5Now pour the liquid from the SC into large measuring jug and set to the side.
6Put all the pumpkin back into the SC and add some of the reserved liquid back in. Blend with a stick mixer and keep adding the liquid in until u get your desired thickness. Once you're there add some cream if u like a creamy soup. Now add back in the shredded up meat and stir it through. 😊
7Its very delicious and u can taste the roast flavours along side the smokey ham bits 🤤😋 YUM!!
8Serve with a crusty bread to dip.
9You can also freeze the leftovers for a rainy day.
Submitted by Hine Marsh
1 Review
Donnah
August 27, 2020
This would have to be one of the best soups I have ever eaten, let alone made. The pumpkin I used was about 3kgs and I had a massive smoked hock that was about 2kgs from a local farm. I added all the stock back in and found that when I have reheated that I have had to add a bit of water to thin it down. Packs a nice hit is off heat. Very delicious and I WILL be making again.