400g pumpkin (cushaw)

100g snow peas

250g Enoki mushrooms

800g soup stock, preferably homemade

600g water 

2g salt

1. Remove the inside of pumpkin, cut into chunks and set aside. 

2. Rinse Enoki mushrooms off, break apart the stuck-together stem pieces from each other by hand. Cut snow peas into segments.

3. In a wok, fill in soup stock and water, drop in pumpkin chunks and stew for 30 minutes over soft fire, then blend with Enoki mushrooms, and go on for 8 minutes over high heat. After that, let snow peas join in and bring into a boil again.

4. Lightly season with a dash of salt and stir evenly. Enjoy.