2 tbsp. vegetable oil
1 c. diced onion
7-8 c. pumpkin or winter squash
1 lg. ham hock
4 c. water or chicken broth
2 bay leaves
1 c. diced carrots
1 c. diced celery
1 c. lima beans
1 c. grated sharp cheddar cheese
1/2 c. heavy cream
Salt & pepper to taste

In medium soup pot, heat oil and saute onion until limp. Add pumpkin, ham hock, water (broth) and bay leaves. Simmer until pumpkin is tender, 15 to 20 minutes. Remove bay leaves and cool slightly. Process in food processor or blender until smooth. In separate pot simmer the carrots, celery and beans until tender. Add these ingredients, cheese and cream to pumpkin and heat gently. Remove ham hock. Season to taste and serve. Serves 4 to 6.