Smoked pork hocks are the quintessential taste of winter! Pea and ham soup is great but this version takes advantage of the sweetness of pumpkin.
Place the pork hock and pumpkin in a large heavy based stock pot and cover with water.
Cook on a medium heat for 1 1/2 - 2 hours or until the pork hock is very soft. Refresh with more water as needed.
Remove the hock and strip the meat off the bone, chopping it finely, discarding the skin if desired.
Mash the pumpkin or using a stick blender, blend the soup well.
Return the pork to the soup, taste and adjust the seasoning.
Add the cream and stir well.
Serve the soup with crispy shallots sprinkled over the top and plenty of black pepper.
1 Freedom Farms pork hock well rinsed
1 pumpkin (butternut or crown) peeled, deseeded and chopped into large chunks to fit into a pot
1/2 cup Lewis Road Creamery cream
4 tablespoons Dragon and Phoenix brand crispy shallots