Pumpkin and mung bean soup recipe steps

Pumpkin and mung bean are both common ingredients in life. They can be used alone or together to make soup. Pumpkin and mung bean soup made with them is very popular in life. It is not only nutritious, but also has excellent health effects. It has a significant preventive effect on many common diseases of humans. Now I will specifically introduce to you the effects of pumpkin and mung bean soup, and also let you have a comprehensive understanding of its preparation steps.

Pumpkin and mung bean soup

1. Pumpkin and mung bean soup can detoxify

Pumpkin and mung bean soup is bitter and cool in nature, and can clear away heat and detoxify. It is most suitable for people who work in high temperature environments in summer. It can quickly replenish water for the human body and maintain the balance of electrolytes in the human body.

2. Pumpkin and mung bean soup can beautify and reduce weight

The pumpkin in the pumpkin and mung bean soup contains a large amount of pectin dietary fiber, and also contains some protein and carotene. In addition, vitamin C and vitamin B are also the most important nutrients in pumpkin. When people eat it, it can promote gastrointestinal motility, speed up the excretion of toxins in the body, and can play an obvious beauty role while losing weight.

Pumpkin and mung bean soup recipe

1. When making pumpkin and mung bean soup, you need to prepare 50 grams of mung beans, 500 grams of pumpkin, a small amount of salt, and 500 grams of water. The pumpkin here is best to choose an old pumpkin with yellow flesh, so that the pumpkin and mung bean soup will taste better.

2. Wash the prepared pumpkin with clean water, remove the skin, and then cut into pieces. Then wash the mung beans with clean water, add a small amount of table salt and mix well. Marinate for five minutes, then rinse with clean water.

3. Put water in the pot and bring it to a boil, then add the mung beans and boil them. Then add a small amount of cold water, and then add the prepared pumpkin pieces and cook them together. After boiling, cook over medium-low heat for half an hour. When the mung beans in the pot bloom and the pumpkin is soft and glutinous, you can turn off the heat. At this time, the pumpkin and mung bean soup in the pot is ready and can be taken out and eaten at any time after cooling down.