pumpkin and mung bean soup

How to Make Pumpkin and Mung Bean Soup: A Complete Guide

Pumpkin and mung bean soup is a nourishing, versatile dish enjoyed in many cultures for its health benefits and comforting flavor. Here’s a simple, adaptable recipe to suit your taste.

Ingredients: 500g pumpkin (peeled and cubed), 100g dried mung beans (soaked for 2 hours), 1L water or broth, 2-3 pandan leaves (optional, for fragrance), rock sugar or honey to taste, a pinch of salt.

Steps:

1. Prep: Soak mung beans until soft; peel and chop pumpkin into bite-sized pieces.

2. Cook: In a pot, bring water/pork broth to a boil. Add soaked mung beans and pandan leaves (if using). Simmer for 20 minutes until beans start to split.

3. Add Pumpkin: Toss in pumpkin chunks. Cook for 15–20 minutes more until both pumpkin and beans are tender.

4. Sweeten: Stir in rock sugar (or honey) and salt. Adjust sweetness to your liking. Simmer for 5 minutes to dissolve the sugar.

5. Serve: Hot or chilled! For extra texture, top with toasted sesame seeds or coconut flakes.

Variations:

- Savory version: Skip sugar, add ginger, garlic, and a dash of soy sauce.

- Creamy twist: Blend half the soup for a smoother consistency.

- Fruit boost: Toss in diced pineapple during the last 5 minutes for tropical sweetness.

This soup is packed with fiber, vitamins, and protein—perfect as a dessert or light meal. Enjoy its warmth year-round!