Serves 4 – 6
45ml cooking oil
750g pork neck slices (about 4 slices)
1 medium onion, coarsely chopped
1 medium potato, chopped
2 cloves garlic, crushed
2ml ground cumin
2 medium butternuts, peeled and cubed
750ml beef or chicken stock
15ml freshly chopped thyme or parsley or 5ml dried
Salt and pepper to taste

Heat half of the oil in a heavy-based saucepan. Add pork neck slices and brown until golden. Remove from pan and set aside
In the same saucepan, heat the remaining oil, add the onion and garlic and sauté for a few minutes until soft.
Add the cumin and fry for about 1 minute
Add the cubed butternut and potato and sauté lightly for 2 minutes
Add the stock, herbs and seasoning. Bring to the boil, cover, reduce heat and simmer for about 15 minutes. Remove from heat
Mash the butternut in the saucepan until soup consistency. If necessary, add a little more chicken stock or water. Return to heat, add the cooked neck slices and simmer for a further 10 minutes. Serve the soup hot and garnish with extra black pepper.