Spicy Jerk Pumpkin & Bacon Soup

Print this recipe

Thick, wholesome and a delicious take on the traditional, with a nice kick at the end to keep the winter chills at bay. Be economical, buy a whole pumpkin, make a big batch so on those cold winter nights, all you have to do is defrost, heat and enjoy, with a wedge of buttered bread. GET IT IN YA!!!

Prep Time: 15 minutes

Cook time: 1 hour

Serves: 6 - 8

Ingredients

1 bacon hock (pre cooked as below)
2 tbsp olive oil
¼ cup Jax Jerk Marinade*
2 onions, chopped
1 whole crown pumpkin, skinned, deseeded and diced
4 cloves garlic
2 tbsp coconut cream (optional – garnish)
coriander, chopped (optional – garnish)

Instructions

Pop the bacon hock in a saucepan or crockpot, top with water and cook on a slow simmer for about 1 hour. Skim and discard any scum or fat from the top.

Remove from the heat and allow to cool in the cooking liquor.

Pour the oil in a large saucepan add the jerk marinade* and onions and cook, very gently until sticky, soft and fragrant.

Add the pumpkin and coat in the onion and jerk mixture. Cook for a further 5 minutes.

Remove the hock and pour the stock into the pumpkin and onion mixture. Stir well.

Remove and discard the skin from the hock and pop into the soup along with the garlic cloves. Reduce the heat and cook on a low simmer for 30 minutes or until the stock has been reduced by half.

Carefully remove the hock and blend the soup, taste and season if required.

Shred the meat from the hock and return to the soup.

NOTE : Take that bacon bone, sit down and eat every morsel left over – YOU HAVE EARNED IT!!

SERVE : A big bowl of steaming hot, spicy soup, drizzle with coconut cream and sprinkle with coriander.

*While stock lasts – Jax Jerk Marinade is available to purchase from www.jaxhamilton.co.nz