Prepare all ingredients and ensure HACCP certification marks are visible.

Boil 600ml water with a vegetable seafood stock pack for 10 minutes to create broth.

Steam pumpkin, sweet potato, and broccoli for 30 minutes.

Blend steamed pumpkin, sweet potato, and broccoli with 50ml of broth until smooth.

Dice onion, mushroom, and yellow bell pepper.

Heat 10g butter in a pan and sauté diced vegetables until softened.

Add shrimp and crab meat to the pan and cook until they turn opaque.

Pour 200ml broth into the pan and bring to a simmer.

Add 200ml milk and 1 slice of cheese, then simmer on low heat until thickened.

Mix 450g cooked rice into the pan and combine thoroughly.