Roast Pumpkin Soup with Ham Hock

Submitted by Hine Marsh

Roast Pumpkin Soup with Ham Hock

No ratings yet
Serving: 8
Cook Time 3 hrs
Total Time 3 hrs
Servings 8

Ingredients
 

  • 1x whole kent pumpkin
  • 2x ham hock
  • 1x large brown onion
  • 1x garlic bulb
  • 1 litre chicken stock
  • 2x tsp curry powder
  • Splash of cream (to your taste)
  • Salt pepper to season
  • Sprinkle of chilli flakes (if desired)

Instructions
 

  • Place ham hocks in slow cooker add chicken stock, chop and add onion and the curry powder.
  • Cut pumpkin in half, remove seed and skin. Cut in smallish chunks and add to SC then cook on high 3hrs.
  • Now 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.)
  • Once 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)
  • Now pour the liquid from the SC into large measuring jug and set to the side.
  • Put 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. 😊
  • Its very delicious and u can taste the roast flavours along side the smokey ham bits 🤤😋 YUM!!
  • Serve with a crusty bread to dip.
  • You can also freeze the leftovers for a rainy day.
Tried this recipe?Let us know how it was!

1 thought on “Roast Pumpkin Soup with Ham Hock”

  1. 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.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to Top