Pumpkin juice is the key to make the soup golden brown.
Blanching meat in the boiling water is to remove the blood and bad taste. Remove from heat as soon as the meat is cooked, which prevent overcooking.
When enjoying the soup, discard the chicken, lean pork and pork ribs, because their taste has already spread over the soup. You can use a filter separate meat and soup and only keep the soup for the next step.