How to make pumpkin and mung bean soup?

If you use old pumpkin and mung beans to cook sugar water, the pumpkin will taste more fragrant and the pumpkin flesh will be thicker. Old pumpkin and mung bean soup is a very good sweet soup for reducing heat. It is very comfortable to make such dessert occasionally in the summer.

1. Ingredients: pumpkin, mung beans, sugar (rock sugar is also OK), salt

2. Wash the mung beans and marinate them with a small amount of salt for half an hour (I don’t use salt because I don’t like mung beans that way. Soak the mung beans in appropriate amount of water for about two hours, so that they will be easier to cook).

3. Peel the pumpkin, remove the flesh and cut into pieces for later use.

4. Put the pickled (soaked) mung beans into the soup pot, add an appropriate amount of cold water (depending on the amount of pumpkin and mung beans you have), add the pumpkin after boiling, and wait until the mung beans are fried and the pumpkin is soft (when cooking, usually boil over high heat for about 5-8 minutes, then cook over medium heat, and when it is almost cooked, cook over low heat for 10 minutes. This way the soup tastes better)

5. After cooking, add white sugar. If it is rock sugar, just add it a few minutes in advance and wait for the sugar to melt.