That day I drank pumpkin and mung bean soup for the first time in a lazy amateur restaurant. I really liked it. When I went home, I quickly made a copy. There is more pumpkin sweetness than pure mung bean soup, which can be used as a summer must-have.
Wash the mung beans in a cold pot, after boiling, add rock sugar, turn to low heat and cook for about 20 minutes
Then add cold water once, this will make mung bean easy to sand
Peel the pumpkin and cut into small pieces
Turn off the fire when the pumpkin is cooked, drink it after cooling