Indian Mung Bean Soup
A wonderfully aromatic Indian mung bean soup with pumpkin and warming spices! This hearty dish is suitable for many dietary preferences. To make it vegan or suitable for fasting periods, replace the butter with a plant-based alternative. The soup is simple and enjoyable to prepare.
Updated : 26 August, 2026
Easy
More than 1 hour.
Ingredients
1.5 liter
Water
200 grams
Pea
200 grams
Pumpkin
50 grams
Butter
1
Carrot
20 grams
Ginger
0.5 teaspoon
Ground coriander
0.5 teaspoon
Curcuma
0.5 teaspoon
Paprika
1 teaspoon
Caraway
1 teaspoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the required ingredients.
Step 2
Rinse the mung beans thoroughly until the water runs clear. Cover them with plenty of hot water and leave to soak for about 5 hours. Drain the water, then rinse the beans once more.
Step 3
Peel the ginger root and finely grate it or chop it with a knife.
Step 4
Place the mung beans in a saucepan. Add the ginger, coriander, paprika, turmeric and half of the melted butter.
Step 5
Pour the cold water into the saucepan.
Step 6
Place the saucepan over high heat and bring its contents to a boil. Reduce the heat and simmer gently for about 1 hour, occasionally skimming off any foam that rises to the surface.
Step 7
Peel the pumpkin and cut it into small cubes.
Step 8
Peel and rinse the carrot, then cut it into cubes as well.
Step 9
After 1 hour, add the carrot and pumpkin to the saucepan. Cook for another 30 minutes, or until the mung beans are very soft and beginning to break down.
Step 10
Heat the remaining butter in a frying pan. Add the cumin seeds and fry them over low heat for 1–2 minutes. Do not allow the butter to become too hot, or the cumin may burn.
Step 11
Season the soup with salt and mix well. Add the toasted cumin and stir again.
Step 12
Turn off the heat, cover the saucepan and leave the soup to rest for 5–10 minutes before serving.
Author note
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