Place onions, carrots, beetroot, pumpkin into saucepan, add 3 cups water & ½ teaspoon sea salt.
Bring to boil and simmer for 15-20 minutes.
Add in umeboshi puree by scooping out a little water and mixing it with umeboshi puree to form smooth paste.
Add to saucepan with rice syrup.
Stir well & taste.
If you feel more seasoning is needed, add a little more umeboshi paste.
Serve with fine cut spring onions, a teaspoon of sugar free horseradish, slice of lemon.