Cube tofu and pumpkin set a side. Slice garlic and shallot thinly, set aside. Slice Baby carrots, set aside. Drain corn kernels from the juice, set aside.

Pour enough water into a pot, drop in cubed pumpkins, bring to boil. Once boiling, drop in sliced carrots, boil for another 5 mins (until pumpkin and carrot tender).

Add in cubed tofu and corn kernels, followed with spinach, and sliced garlic and shallot.

Season soup with salt and sugar (balancing the flavor).