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| 2 x ca. 450 g | Beef shanks |
| 1/2 x ca. 450 g | Pigs tail |
| 2 x ca. 450 g | Pumpkin, peeled, cubed |
| 1/2 x ca. 450 g | Yam, peeled, cubed |
| 1 | Thyme sprig, finely chopped |
| 1 | Whole Scotch Bonnet pepper |
| 1 | cloves garlic minced |
| | Grated gingerroot to taste |
| | salt |
| | pepper |
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>From John DeMers' Caribbean Cooking
"Next time you decide to make pumpkin soup during the holidays, try it a la Caribe. This soup packs a good bit more punch than the one appearing on most American tables."
Place beef shanks & pig's tail in 4 quarts water in a large pot. Boil until almost tender, about 1 hour. Add pumpkin, yam, thyme, chile, & garlic; boil until pumpkin and yam are soft. Discard cooked meats. Remove pumpkin & yam; crush & return to pot. Remove chile & discard. Add gingerroot to taste, then season with salt and pepper.
I have another version, almost the same but use stewing beef instead of beef shanks, and lean salt beef or pork or pickled pig's tail. Leave these meats in the soup, don't crush the pumpkin and yam. Add some chopped scallions, near the end of cooking. If you use salted or pickled meat, don't add any extra salt.
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