1 Medium Japanese pumpkin - peeled and cubed
2 Small carrot - peeled and quartered
1 Small ginger knob - peeled and quartered
1 Lb sparerib - parboiled
salt to taste
In a stock pot add 2 quarts of water or desired amount. Then add carrot, ginger, and sparerib. Cook soup on high heat until boil. Then add pumpkin and cook for another 15 minutes. Cover pot with a lid and reduce heat to medium low, cook for another 20 minutes before serving.
Garnish with spring onion if desire.