How to make it

1. Steam the pumpkin over high heat for 8 minutes.
   Mash the steamed pumpkin with a spoon.
2. In a pot, add pumpkin puree and golden broth seasoning.
   Add rice cakes when it boils. Cook until done and set aside.
3. Heat a pot of water, blanch the shrimp meat and diced Chinese broccoli. Set aside.
4. Heat the wok with oil, add eggs and stir-fry until half-cooked.
   Add in the rice and stir-fry the rice over low heat until the grains are distinct and well-separated.
5. Add shrimp meat, Chinese broccoli and concentrated chicken broth and stir-fry well.
   Add chopped spring onions, stir-fry over high heat.
   Put them into a soup bowl.
6. Pour the cooked golden broth and add rice cakes into the soup bowl and serve.
   To enhance the flavour, add rice crisps and mix well before serving.