1 tbspcoconut oil, duck fat or tallow or other fat2onions, cut into thin wedges3 litres(12 cups) chicken stock, preferably homemade or salt-reduced, or water1large smoked ham hock (1kg-1.2kg)2 eachcarrots and celery stalks, thinly sliced1turnip (150gm), peeled, cut into 1cm dice3garlic cloves, thinly sliced1 tspground turmeric½ tspground cumin300 gmpumpkin, such as butternut, peeled, cut into 2cm dice2zucchini (330gm), cut into 1cm dice4silverbeet leaves (about ½ bunch), stalks removed, coarsely tornJuiceof 1 lemon, or to tasteTo serve:chilli flakes
Heat oil or fat in a large saucepan over medium heat. Add onion and stir occasionally until tender (3-5 minutes). Add stock or water, ham hock, carrot, celery, turnip, garlic and spices, and bring to the boil. Reduce heat to low, cover and simmer, adding more water as necessary to keep ham hock just covered, until meat is very tender (about 2 hours). Add pumpkin and cook for 10 minutes, then add zucchini, and simmer uncovered until vegetables are tender and meat is falling from the bone (15-20 minutes).
Remove ham hock from soup and, when cool enough to handle, shred or coarsely chop meat (discard skin and fat), add to soup, bring to a simmer, then add silverbeet and simmer uncovered until just wilted (2-4 minutes).
Serve soup warm, seasoned to taste with lemon juice, a generous grind of cracked pepper and chilli flakes.