Ingredients
500 g (about 1 lb) old pumpkin, 100 g (about 1/2 cup) mung beans, 750 g (about 3 cups) water.
Seasonings
Salt and sugar, a pinch of each.
Instructions
1. Rinse the mung beans; peel and wash the pumpkin, then cut into roughly 2 cm cubes. Add about 750 ml (3 cups) of water to a pot, rinse the mung beans twice, then add them to the cold water. Bring to a boil over high heat, then reduce to low heat and cook for about 20 minutes.
2. When the mung bean skins just begin to crack, add the pumpkin chunks, bring to a boil over high heat, then reduce to medium heat and cook until soft and tender. Add a little sugar, stir well, and transfer to a soup bowl to serve.