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Pumpkin and mung bean soup
A golden mung bean and pumpkin soup slow-simmered for an hour until the beans soften and the squash melts sweetly, served warm or chilled with a touch of sugar.
Instructions
- 1
Soak the mung beans in boiling water 2-3 hours in advance until they swell.
- 2
Cut the pumpkin into small pieces and set them on a plate for later use.
- 3
Pour the mung beans and pumpkin into the stew pot together.
- 4
Add an appropriate amount of water and simmer slowly over low heat.
- 5
Cook for about 1 hour, then add an appropriate amount of sugar after cooking. (You can also skip adding sugar, depending on your preference, as pumpkin itself is naturally sweet.)
- 6
Finished product image
- 7
Finished product image.
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Ingredients
Main Ingredients
- Mung beanto taste
- Pumpkinto taste
Seasonings
- white sugarto taste