Pumpkin & Ham Hock Soup

Pumpkin & Ham Hock Soup
So delicious and a great belly warmer in these colder days 

Ingredients:

Pumpkin ? 1.5kg pumpkin peeled and cubed
Potato ? (optional but I added 2 as a filler)
Onion ? 1 large or 2 small
Garlic ? (measure with your heart, I used 3 cloves)
Ham Hock  mine was 1kg
Chicken stock  1L
Curry powder ? (measure with your heart, I used approximately 2tsp heaped)
Vegetta vegetable stock and about a cup or 2 of water just to top the pot and cover more vege. (This is optional u could just use water or more chicken stock)
*add in whatever else u like.

Method:

Cook for 6hrs on low, I did set for 8hrs but when I checked 6hrs in, everything was cooked and meat falling off the bone.
Remove the Hock from SC and discard the skin and bones and shred the meat up?I removed about 2cups of the liquid as I had a bit much. I set it to the side in case I needed to add back in.

Then grab your blitzer and blitz those veggies up until nice and smooth consistency  if it’s a little thick add some of that reserved liquid back in until it’s at your desired thickness. (I did not need to add any back in mine) now add back in the shredded hock meat stir and enjoy  ** You can add a splash of cream in if u want a creamy pumpkin soup, serve with crusty bread ? or toast
It freezes great as well.