I would be amiss to not include this soup/stew recipe idea. Caleb (our oldest son) really began to like pumpkin when we moved to the village (at Wat Preah Yesu). As pumpkin is relatively cheap for most of the year, we often ate this soup. However since he left home (January 2005) we have eaten it only occasionally, mainly because Ly and Shannon don’t really appreciate pumpkin at all!
You can use any beans or peas for the basis of this soup, but I use split mung beans as they are locally available, cheap and fast cooking. Pre-soaking makes them cook even faster – if I can remember to soak!
You will need:
Mung beans or dahl, etc.
Onion
Garlic
Spices – cumin, curry or just herbs, etc.
Pumpkin (drier flesh ones are sweeter and have more flavour).
Water
Salt to taste.
Fresh herbs or spring onions for garnish (coriander is nice, but I can’t always get it).
Lime to squeeze for serving.
Method:
Sauté onion, garlic and spices.
Add beans and pumpkin and water.
Bring to boil and simmer ~15 minutes.
Salt to taste and add leafy greens or chopped head cabbage for a more “colourful” soup.
Allow optional lime wedges for serving
*Flavour improves with time.