Prepare the chicken feet by cutting off all the nails, and pat dry with paper towels.

Add chicken feet, chicken backbone, 5 slices of ginger, green onion, and Chinese cooking wine in a large pot. Fill the pot with enough water to cover all the ingredients and bring it to a simmer. Simmer on medium heat for 20 minutes.

Skim off the bubbles at the top of the water, and drain. Rinse the chicken backbone and feet with cold water and place into a new large pot. If you are using the same pot, make sure to wash the pot clean.

In the pot, add back all the chicken feet and backbone, and add the remaining green onion and 4 tablespoons of white peppercorn. Add in 12-15 cups of water, or until all the ingredients are covered in water.

Bring it to a simmer, and turn the heat down to low. Put the lid on and cook for 4 hours. Make sure to keep an eye out; there is no need to stir the broth continuously, but keep an eye out and add water to ensure the bones are always covered in water.

Quick tip, within the 2-hour mark, you can use your spatula to press down and crush the bones, this will help release the collagen in the bones!

At the 3-hour mark, prepare the pumpkin. Remove the seeds and the skin and cut them into 1-inch pieces. Place on top of a steamer basket and steam for 20 minutes or until soft. Add in 2 ladles of the chicken broth and blend until smooth.

After 4 hours, the broth should now be super rich and milky. Pour in the pumpkin puree, and simmer for another 30 minutes. Let it rest overnight, skim off the fat if you want, and strain.

TO STORE: once the broth has completely cool down, strain and pour it into an ice tray. Freeze overnight and store into an air-tight container or ziplock bag. This way, you have broth ready to go for individual portion sizes.