One of my favourite things about soup is how the simplest combination of garnishes can dress it up so much both in flavour and appearance. I used a new combination this time and found the combination of textures and flavours to be perfectly complimentary.

Pumpkin and Bacon Soup
serves 6 – 8
1 kent pumpkin
1 free range ham hock
feel free to throw in assorted leftover roast veg, I did.
Place 1/5 litres of water in slow cooker with ham hock and turn to high.
Meanwhile, cut pumpkin in half, scoop out seeds. Place cut side up in baking tray and drizzle with oil. Place in hot oven and leave until starting to brown. Remove, scoop flesh from skin and add to slow cooker (with other veg if using). Cook until meat is falling off bones. Whizz to almost smooth in thermomix or food processor.
Garnish with blue cheese, toasted walnuts and snipped chives. Trust me.

Approx cost per serving. 85c

I served with a big heart shaped scone.