5 c. peeled and diced pumpkin
8 c. chicken stock
1 ham hock, rinsed to remove some salt
1 beef shin bone with some meat attached
1 med. onion, peeled and quartered
1 clove garlic
1 hot chili pepper or Scotch bonnet pepper, with the seeds removed

Bring chicken stock to a boil on top of stove, in a saucepan or stockpot. Add the diced pumpkin, quartered onion, garlic, pepper, ham hock and beef bone.

Immediately reduce heat under stockpot. Simmer until the pumpkin and onion and tender. DO NOT add salt, as the ham hock is salty enough. Remove from heat and remove the ham hock, bone, garlic and pepper.

Pour the mixture in batches into a food processor, and puree until smooth. Return soup to saucepan and heat through until just slightly thick. Serve.