Prepare the following ingredients and items:
2 fresh ear of corns
2 large carrots
½ of a Japanese Kabocha pumpkin (1 lb)
½ lb shrimp, marinated with salt
2 slices of ginger
10 cups of water
1 teaspoon of salt
Scallion or green onion
1 empty bowl
Clean the shrimps and marinate them with ½ teaspoon of salt and pepper and set aside.
Wash the pumpkin thoroughly with clean water and cut it into half. (Only use half)
Scoop out the pumpkin seeds with a spoon and cut it into 2 inch chunks then set aside.
Peel and cut the carrots and corn into smaller chunks. Rinse with water to clean them then set aside.
Boil 10 cups of water in a large stockpot.
When the soup water boils, add all ingredients except for the pumpkin to the pot.
Cook on high heat for a few minutes until the soup water boils again.
Reduce the heat to low and simmer for 1 hour and 30 minutes. Set the timer.
When the timer signals, add the pumpkin to the soup and cook on medium-low heat for 30 more minutes.
Meanwhile, wash the scallion or green onion and cut them into small pieces.
Sprinkle some salt and pepper to taste and serve.
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