Ingredients
Method
1.Place the hock in a large saucepan with the stock, water, onion, celery, garlic, thyme and bay leaves. Cover and simmer gently for 2 or more hours, or until the meat is very tender and falling off the bone. Remove the hock and set aside to cool slightly.
2.Scoop or strain the veges and herbs from the stock and discard. When cool enough to handle, pull the good bacon meat into chunks and set aside. Discard everything else.
3.Add the chopped pumpkin, kumara, chickpeas and chilli to the stock. Cover and simmer for another 15 minutes or until the veges are tender. Use a stick blender to process until very smooth (Note: Never use blender for hot liquids – let them cool down a bit first). If the soup feels too thin, simmer, uncovered, until it reduces to your liking. If it’s too thick, add more stock.
4.Preheat the oven to 180°C. Line a baking tray with baking paper. Arrange the prosciutto on tray and bake in the oven for 10-15 minutes until crispy. Remove and rest on paper towels.
5.Add the bacon chunks and crème fraîche to the soup, then heat through. Season with salt and pepper.
6.Ladle soup into bowls, topping with a swirl of cream, prosciutto and a sprinkling of chives or parsley. I love this served with hot, crispy garlic bread or garlic pitas.
