Smoked Hock, Roasted Pumpkin & Basil Soup

Method

1. To prepare the stock, place all stock ingredients in a large pot and bring to the boil. Reduce the heat and simmer, partially covered, for 1¾ hours. Remove the hock from the stock and strain, reserving the liquid. Allow the hock to cool, then remove the skin and shred the meat. Set aside.
2. Peel and deseed the pumpkin, then cut into 4 cm cubes. Drizzle with olive oil and season with sea salt. Roast in a preheated oven at 180°C until golden and tender.
3. While the pumpkin is roasting, peel and cut the potatoes into pieces. Melt the butter in a saucepan over medium heat. Sauté the onion and garlic until soft and fragrant, then add the smoked hock stock and potatoes. Season with sea salt. Bring to the boil, then reduce to a simmer.
4. Once the potatoes are cooked, add the roasted pumpkin and simmer for a few minutes. Blend until smooth using a stick blender. Return to low heat, stir through the shredded smoked hock meat and simmer briefly. Add the cream and stir to combine.
5. Taste and season with sea salt and cracked black pepper. Serve in bowls topped with fried basil leaves.

1. Find Barossa Fine Foods smoked hock in select independent supermarkets and Barossa Fine Foods retail stores throughout South Australia.