Butternut Pumpkin, Smoked Ham Hock and Barley Soup

Recipe and photo kindly supplied by GAS Eatery & Supplies, Serves 4


80ml Extra Virgin olive oil
2 onions, finely diced
2 leeks, finely chopped
3 garlic cloves
1 ham hock
½ bunch sage, finely chopped
1 1/2 cups Mt Zero Pearled Barley
1 large pumpkin, diced into cubes
1.5 litres chicken stock                                                                                      Sea salt/pepper


Heat oil in a large pot. Add onion, leek, garlic and sage and sauté for 5 minutes. Add all other ingredients, bring to the boil and then turn down to a simmer for 1.5– 2 hours. When ready, pull out ham hock to cool, then shred. Add back to soup. Heat back up and season with sea salt and pepper, and serve. Optional: top with a good parmesan.

Nikki Maskiell is head chef and co-owner of Gas Eatery & Supplies in South Melbourne.

Recipe Ingredients from the Mount Zero Range