Smoked Hock, Roasted Pumpkin & Basil Soup

Method

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.