Sweet Pumpkin and Mung Bean Soup

Posted 2013-10-21 by annep ⇒ follow

The weather is getting warmer and summer is coming back to us. For those who have enjoyed a full meaty diet all winter, this is the time to start cleansing your body with some light eating. This simple recipe will help you get all the toxins out of your system while enjoying a delicious dish.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes: 2 servings

Ingredients
Half a pumpkin (or a very small pumpkin)
1 cup mung beans
1/2 cup of sugar (or some natural sweeteners like palm sugar)
Shredded coconut
1 tbsp of coconut milk

Method

Clean the mung beans and soak in water.

Peel the piece of pumpkin and dice it into similar sized cubes.

Pour the mung beans into a pot and add water (around 3 cups of water or more if necessary). Boil at low heat until the beans turn soft.

Add the diced pumpkin into the pot and continue to cook for about 10 minutes.

The pumpkin cubes should be cooked soft enough that you can use a spoon to mash them lightly.

Add sugar and coconut milk.

Stir the mixture until the sugar completely dissolves.

Let it simmer until you have a thick texture.

Take the pot off the heat to cool.

Dust the soup with a pinch of shredded coconut and it is ready to serve.

For a simple dish, this soup is very versatile as it can be served both hot and cold. The light aroma of mung beans should blend perfectly with the sweet taste of pumpkin and coconut milk.

Now close your eyes and have a taste, can you feel it melting on your tongue?

Categories
#soup
#pumpkin
#mung_bean
#vegetarian

%recipeyum

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