Heat oven to 300 f, place onions,leeks,garlic in a shallow pan, drizzle with olive oil. bake at 300 for 30 mins., then puree vegetables in a blender. in a seperate pan roast pumpkin at 300 for 20 mins. Pour chicken stock in a large pot with ham hock bring to a slow boil. place pumpkin and pureed veggies in chicken stock and simmer 1 hour . add half and half and heavy cream simmer 5 mins. season with salt and pepper.
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|Serving Size: 1 Serving (745g)|
|Recipe Makes: 6|
|Calories from Fat: 178 (46%)|
|Amt Per Serving||% DV|
|Total Fat 19.8g||26 %|
|Saturated Fat 7.2g||36 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 44mg||14 %|
|Sodium 938.3mg||32 %|
|Potassium 863.1mg||23 %|
|Total Carbohydrate 33.6g||10 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 31.6g|
|Protein 18.5g||26 %|
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Calories per serving: 386
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