Prepare all the ingredients.

Rinse the ribs thoroughly and cut them into bite-sized pieces. Blanch them in boiling water, then remove and rinse again to reduce any strong odor.

Sauté the shallot in a pot until fragrant, then add the ribs and stir-fry with a little salt and 1 tablespoon fish sauce. Stir for a few minutes to let the flavors absorb, then add water and simmer for about 1 hour until the ribs are tender.

Peel and cut the vegetables into bite-sized pieces and rinse them. Add each type of vegetable to the pot one at a time, cooking until tender. Adjust the seasoning to taste, then ladle the soup into bowls and sprinkle with chopped green onions.

Note: I find that sweet potatoes and potatoes take longer to cook than pumpkin, so I add them about 5 minutes before adding the pumpkin. This was my lunch today.