As the leaves begin to change and the air turns crisp, there’s nothing quite as comforting as a warm bowl of soup. Enter the Smokey Bacon Hock Pumpkin Soup—a dish that encapsulates the essence of autumn. This rich and hearty soup combines the sweetness of pumpkin with the savory depth of smokey bacon hocks, creating a delightful medley of flavors that will warm your heart and soul. Perfect for chilly evenings or as a hearty starter for gatherings, this recipe is sure to become a favorite in your home.

Ingredients

• 2 medium pumpkins (about 2 pounds or 900 grams each)
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 large carrot, diced
• 2 celery stalks, diced
• 1 smoked bacon hock (about 1 pound or 450 grams)
• 4 cups chicken or vegetable stock (1 liter)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions

1. Prepare the Pumpkins: Cut the pumpkins in half and scoop out the seeds and stringy insides. You can save the seeds for roasting later if you like!
2. Roast the Pumpkins: Preheat your oven to 400°F (200°C). Place the pumpkin halves cut-side down on a baking sheet and roast for about 30-40 minutes, or until tender. Once cool, scoop out the flesh and set aside.
3. Cook the Bacon Hock: In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, carrot, and celery. Sauté until the vegetables are soft, about 5-7 minutes.
4. Add Bacon Hock: Add the smoked bacon hock to the pot, then pour in the chicken or vegetable stock. Bring to a simmer and cook for about 45 minutes, allowing the flavors to meld.
5. Add Pumpkin: Remove the bacon hock from the pot, and let it cool slightly. Stir in the roasted pumpkin flesh into the soup.
6. Shred the Bacon: Once cool enough to handle, shred the meat from the bacon hock, discarding any bones and skin. Add the shredded bacon back to the pot.
7. Season the Soup: Stir in the ground cumin, nutmeg, salt, and pepper to taste. Allow the soup to simmer for another 10 minutes to heat through.
8. Blend the Soup: For a smoother texture, use an immersion blender to blend the soup until creamy. Alternatively, you can carefully transfer it to a blender in batches.
9. Serve and Garnish: Ladle the soup into bowls and garnish with fresh parsley. Enjoy your warm and comforting Smokey Bacon Hock Pumpkin Soup!

FAQ

1. Can I substitute the bacon hock?

Absolutely! You can use diced smoked sausage or even a vegetarian alternative like smoked tempeh for a meatless version.

2. How do I store leftovers?

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Just make sure to let it cool completely before freezing.

3. Can I add other vegetables?

Yes! Feel free to add vegetables such as sweet potatoes, leeks, or even spinach for added nutrition and flavor.

4. What can I serve with the soup?

This soup pairs wonderfully with crusty bread, grilled cheese sandwiches, or a light salad for a complete meal.

5. How can I make this soup vegan?

To make this soup vegan, omit the bacon hock and use vegetable stock. You can add smoked paprika for a similar flavor profile.