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Matt Preston's Roast Pumpkin & Ham Soup
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Prep Time:
20 minutes
Cook Time:
120 minutes
Total Time:
140 minutes
Elevate pumpkin soup with ham hock and sage for a hearty family dinner that pleases carnivores.
Ingredients:
  • 1.5kg Kent pumpkin, peeled, deseeded, cut into 4cm pieces
  • 880g ham hock
  • 2L (8 cups) water
  • 6 black peppercorns
  • 2 dried bay leaves
  • 2 celery sticks, cut into large pieces
  • 1 large carrot, cut into large pieces
  • 1 leek, finely chopped
  • 60g butter
  • 12 small fresh sage leaves
  • 40.00 ml pepitas, toasted
Instructions:
  • In a stock pot, combine ham hock, water, peppercorns, bay leaves, celery, and carrot. Bring to a boil over high heat, then simmer covered on medium-low for 1 hour 45 minutes until the meat is tender and falls off the bone. Let it cool slightly.
  • Preheat your oven to 200C/180C fan forced. Line a large roasting pan with baking paper, then place the pumpkin on it. Drizzle with 1 tbsp of oil, season well, and roast for 50 minutes until beautifully golden and tender.
  • Using tongs, transfer the ham hock from the pot to cool. Once cool, shred the ham, discard the bone and rind. Strain the ham stock into a large bowl using a colander, discarding vegetables and spices, and keep the liquid for later use.
  • In a large saucepan over medium heat, heat the remaining oil and sauté the leek and garlic until soft, about 5 minutes. Add the pumpkin and reserved liquid, then cover and bring to a gentle simmer over medium heat. Let it simmer for 10 minutes until slightly reduced. Allow to cool for 10 minutes before serving.
  • Heat butter in a small frying pan on medium heat until foaming. Add sage and cook, stirring, for 2-3 minutes until butter is golden and sage is crisp. Remove from heat.
  • Blend the pumpkin mixture with a stick blender until smooth. Season with pepper. Divide into serving bowls, top each with shredded ham in the center, toasted pepitas, sage leaves, and finish with a drizzle of burnt butter. Enjoy!

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