Mixed Vegetables Miso Pumpkin Stew Soup

Ingredients:
Pumpkin 300g (without skin n seed cut into chunks)
Corn 1 (cut in 1.5 cm slices)
Carrot 1 Big or 2 Small (cut into chunks)
Baby Spinach 1 small bundle
White fungus 1 (soak and cut into big pieces)
Shimeiji mushroom 1 packets
Kombu Vegetables Stock 5 cups or 1.25L

Seasoning:
Fresh milk 1 cup (optional)
Miso 1.5 to 2 TBSP

Instructions:
1. Heat oil and fry pumpkin and 1 TBSP of miso.
2. Fry until fragrance is out. Remove half of pumpkin and put aside.
3. Blend the balance half of fried miso pumpkin into paste.
4. Add in Kombu soup and boil.
5. Add carrot and corn then boil till half cooked.
6. Pan fry mushroom without oil until fragrance and water release.
7. Before carrots and corns are too soft, add balance pumpkin, mushroom and white fungus into soup then bring to boil.
8. Add milk (optional), adjust flavour with additional miso then boil.
9. Add baby spinach just before turning off the fire.