Matt Preston’s game-changing pumpkin and ham soup recipe

He has his own secret ingredient in plain pumpkin soup and now food guru Matt Preston has revealed his meaty twist on the traditional winter dish.

Matt Preston is something of a pumpkin soup expert. He’s supplied us with many easy-yet-simple ingredient twists over the years to really amp up the flavour.

This pumpkin soup, with the addition of ham hock and sage, is a real game-changer.

The combination of ingredients elevates the humble pumpkin soup to way more than a lunchtime dish.

It’s hearty enough to feed a family and it keeps the carnivores happy, too.

Follow this recipe to make this winter warming soup.

Ingredients

1.5kg Kent pumpkin, peeled, deseeded, cut into 4cm pieces

880g ham hock

2L (8 cups) water

6 black peppercorns

2 dried bay leaves

2 celery sticks, cut into large pieces

Matt Preston shares his soup recipe.

1 large carrot, cut into large pieces

2 tbsp olive oil

1 leek, finely chopped

2 garlic cloves, crushed

60g butter

12 small fresh sage leaves

2 tbsp pepitas, toasted

Method

Step 1

Place the ham hock in a stock pot. Add the water, peppercorns, bay leaves, celery and carrot. Cover and bring to the boil over high heat. Reduce the heat to medium-low and simmer, covered, for 1 hour 45 minutes or until the meat falls away from the bone. Set aside to cool slightly.

Step 2

Meanwhile, preheat oven to 200C/180C fan forced. Line a large roasting pan with baking paper. Place pumpkin on pan. Drizzle over 1 tbsp oil. Season. Roast for 50 minutes or until golden and tender.

Matt Preston's pumpkin and ham soup.

Step 3

Use tongs to remove the ham hock from the pot. Set aside until cool enough to handle. Use your hands to remove the ham from the bone. Discard the bone and any rind. Shred the ham. Place a colander over a large bowl. Pour in the ham stock mixture. Discard the vegetables and spices. Reserve the liquid.

Step 4

Heat the remaining oil in a large saucepan over medium heat. Add the leek and garlic. Cook, stirring often, for 5 minutes or until soft. Add the pumpkin and reserved liquid. Increase heat to medium. Cover. Bring to a gentle simmer. Simmer for 10 minutes or until reduced slightly. Set aside for 10 minutes to cool slightly.

Step 5

Meanwhile, heat the butter in a small frying pan over medium heat until foaming. Add the sage and cook, stirring, for 2-3 minutes or until the butter is golden and the sage is crisp. Remove from the heat.

Step 6

Use a stick blender to blend the pumpkin mixture until smooth. Season with pepper. Spoon among serving bowls. Place a little of the shredded ham in the centre. Top with the toasted pepitas and sage leaves, and drizzle over the burnt butter.

Nutritional information:

352 calories per serve

Allergens: Recipe may contain celery, milk and lactose.

For more recipe ideas, go to taste.com.au or check out the Taste Test Kitchen now.

Originally published as Matt Preston’s game-changing pumpkin and ham soup recipe