Smoked Hock, Roasted Pumpkin & Basil Soup

Ingredients

1 Kent Pumpkin

Olive Oil

1 tbls Butter

1 Brown Onion, finely chopped

2 Cloves Garlic, finely chopped

2 Large White Potatoes

1 ½ litres Smoked Hock Stock

100 ml Cream

Sea Salt

Black Pepper

Fried Basil Leaves

Stock

1 Euro Smoked Hock

4 litres cold water

5 Sprigs Thyme

2 Bay Leaves

1 Brown Onion, chopped

2 Whole Cloves Garlic

Method

To prepare the stock for the soup, place all ingredients in a large pot & bring to the boil, reduce heat & simmer partially covered for 1. hours. Remove hock from stock and strain, reserving the stock. Allow the hock to cool, then remove skin & shred meat, set aside.

Peel & deseed the pumpkin, cut into four centimetre cubes, drizzle with olive oil & season with sea salt. Roast in the oven at 180℃ until golden and tender.

While the pumpkin is roasting, peel and cut the potatoes into pieces. Melt the butter in a saucepan over a medium heat, sauté the onions and garlic until fragrant and soft, add the ham stock and potatoes, season with sea salt. Bring to the boil, reduce to a simmer.

When the potatoes are cooked add the roasted pumpkin, allow to simmer for a couple of minutes then blend until smooth with a stick blender. Return to the heat and stir through the shredded ham hock meat, allow to simmer for a few minutes then add the cream and stir through.

Taste and season with sea salt and black pepper, serve in bowls with the fried basil leaves.

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