1, wash mung beans; Peel and wash the pumpkin and cut it into pieces about two centimeters square.

2. Add about a catty and a half of water to the pot, wash the mung beans twice, then put them in a cold water pot, boil them on high fire and cook them on low fire for about 20 minutes.

3. When the mung bean skin has just cracked, put in pumpkin pieces, boil over high fire, and cook over medium fire until it is soft and cooked.

4. At this time, you can put a little sugar or salt (according to your own preferences).

5. Stir well and put it in a soup bowl.

Pumpkin and mung bean soup does not get fat after eating, but it is also rich in nutrition;

1, detoxification: contains vitamins and pectin, has good adsorption, can combine and eliminate bacterial toxins and other harmful substances in the body, such as lead, mercury and radioactive elements in heavy metals, and can play a role in detoxification;

2, protect the gastric mucosa, help digestion: the pectin contained in pumpkin can also protect the gastric mucosa, avoid the stimulation of rough food, promote ulcer healing, and is suitable for patients with gastric diseases. The ingredients contained in pumpkin can promote bile secretion, strengthen gastrointestinal peristalsis and help food digestion;

3. Prevent diabetes and lower blood sugar: Pumpkin is rich in cobalt, which can activate human metabolism, promote hematopoietic function and participate in the synthesis of vitamin B 12 in human body. It is an essential trace element for human islet cells and has special effects on preventing diabetes and lowering blood sugar.