Che Bi Do (Pumpkin and Mung Bean Sweet Soup), Sweetened with Monk Fruit

Method

1. Peel the pumpkin, scoop out the seeds and pith, rinse and slice thin. Rinse the mung beans, soak them in warm water for 20 to 30 minutes and drain.
2. Put the pumpkin and mung beans in a pot with 1 liter of water, bring to a boil, then lower the heat and simmer for about 10 minutes.
3. Tip the mixture into a blender, blend smooth and return it to the pot for a silky texture that cooks faster. Without a blender, simmer for at least 30 minutes and whisk until smooth.
4. Turn the heat to medium and stir in 200 to 225g kOBE Monk Fruit Blend until dissolved. Once it comes back to a boil, lower the heat.
5. Mix 20g tapioca starch with a little cold water and pour it in slowly, stirring as you pour so it does not clump.
6. Cook 2 minutes more, take the pot off the heat, ladle into bowls and spoon 100ml coconut milk over the top.

Tips

• A liter of this soup needs about 850ml of water, which keeps it from turning either too thick or too thin.
• Mature pumpkin that feels heavy and carries a dusty white bloom gives the richest flavor.
• Pour the tapioca slurry in slowly and keep stirring to avoid lumps.
• Spoon the coconut milk over each bowl at serving rather than boiling it in the pot, which keeps it from splitting.
• Soak the mung beans a full 20 minutes before they cook with the pumpkin, since dry beans stay hard long after the pumpkin has fallen apart.