Smoked Hock, Roasted Pumpkin & Basil Soup

Published 24th June, 2020

Cuisine: Australian   Serves: 4

Preparation: 2 Hrs   Cooking: 40 Mins


  • 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


  • 1 Barossa Fine Foods Smoked Hock
  • 4 litres cold water
  • 5 Sprigs Thyme
  • 2 Bay Leaves
  • 1 Brown Onion, chopped
  • 2 Whole Cloves Garlic


  1. To prepare the stock for the soup, place all ingredients in a large pot & bring to the boil, reduce heat & simmer partially covered for 1¾ hours. Remove hock from stock and strain, reserving the stock. Allow the hock to cool, then remove skin & shred meat, set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Taste and season with sea salt and black pepper, serve in bowls with the fried basil leaves.