Roasted Squash Pumpkin Soup

• Preheat oven to 200°C. Place the squash pumpkin halves cut-side up on a lined baking tray, drizzle with olive oil and season with salt and pepper. Roast for 45-50 minutes until golden, caramelised and tender. Set aside to cool slightly then scoop out the flesh.
• While the pumpkin roasts, place the bacon hock in a large pot and cover with cold water. Bring to the boil then reduce to a simmer. Cook for 1.5 hours until the meat is starting to fall away from the bone.
• Remove the hock and set aside to cool. Reserve 500ml of the cooking liquid - this is liquid gold for your soup base.
• In the same pot, heat a little olive oil over medium heat. Sauté the onion for 3-4 minutes until softened. Add the garlic, smoked paprika, and cumin and cook for 1 minute.
• Add the roasted pumpkin flesh, chicken stock, and reserved cooking liquid. Bring to a simmer and cook for 15 minutes.
• Use a stick blender to blitz until smooth and velvety. Season to taste.
• Pull the bacon hock meat apart into chunky pieces, discarding the skin and bone.
• Ladle the soup into bowls and top with pulled hock meat, a swirl of sour cream, fresh chives, and cracked black pepper.

Tips:

• Roasting the pumpkin first is the step that makes this soup - it adds a depth of flavour you don't get from boiling it.
• The hock cooking liquid adds a smoky, salty richness to the base - don't skip it.
• Freezes beautifully - make a double batch while you're at it.