Vegetarian Pumpkin and Bean Soup

by | May 1, 2011 | Spring Soups, Vegetarian | 0 comments

Tea Name:

Vegetarian Pumpkin and Bean Soup

Chinese Name: 

七色素湯 (Qīsè sù tāng)

Nature:  Neutral soup that is great for draining dampness, reducing swelling, and improves blood circulation.

Taste:  Sweet, Salty

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A bean-filled vegetarian soup that packs a punch in proteins. With seven different types of “beans”, it is a hearty meal that is easy to make and light to drink. By adding a Japanese pumpkin, it makes it slightly sweet and refreshing. The soup itself is very clear and slightly sweet. You can also add other vegetables such as corn, carrots, and onions to make it an even heartier broth.

BEANS BEANS BEANS!  They’re good for your heart… the more you eat… the more you…. <fill in the blanks>.

Beans are an amazing diuretic, in that they help dispel unwanted dampness from the body, which also helps improve blood circulation and detoxification, and are great for reducing swelling in the body.

 

 

What’s involved?

Prep time: 10 mins

Cook time: 1 hr 30 mins

Total time: 1 hr 40 mins

Serves: 8 bowls of soup

Cooking Instructions

  1. Soak all the beans, chickpeas and Chinese mushrooms in water for at least 5 hours
  2. Pour out the water in which the beans soak and rinse with fresh water
  3. Boil your soup water
  4. Wash and half Japanese pumpkin, removing seeds and inner membrane
  5. Slice into large pieces while keeping the skin (it keeps the pumpkin meat intact while the soup boils and prevents it from disintegrating)
  6. When you soup water boils, add all the ingredients together
  7. Boil on high for 30 minutes and reduce to a simmer boil for another 1 hour
  8. Serve and enjoy!  Be sure to also eat the contents as its very healthy!
 

Why Japanese Pumpkin?

 

  • In Traditional Chinese Medicine, the pumpkin is amazing for dispelling damp and wetness in the body and both the pumpkin flesh and seeds are sweet and warming
  • This ingredient targets the stomach and large intestines
  • The pumpkin itself is a delicious and nutritious additive to the soup and is high in zinc and vitamin A
  • Boil in the soup keeping the skin on so that the flesh doesn’t disintegrate into the soup and melt, although you could also use that to create a thicker cream like broth (which isn’t very common in Chinese soups)
Try this alternative with Japanese pumpkin (with corn and carrots) in MILK!  It’s actually a Japanese recipe using Hokkaido milk.  Oh so yummy!

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