Pumpkin Corn Tofu Soup

Name: Pumpkin Corn Tofu Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g Pumpkin puree; 25g corn kernels; 20g South Tofu; 3g starch

by Five meals a day

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Are pumpkins, tofu, and corn all easy to buy? Today this delicious bowl of hot soup can be made as long as they are, I haven't drunk it, I never thought it would be so delicious with this combination.

For the pumpkin, use frozen pumpkin puree. Every time a pumpkin is bought, it can’t be eaten once, and it will soften and then go bad if left uneaten. Pomelo mom likes to steam the pumpkin that can’t be eaten at a time and then puree it, put it in the refrigerator, and eat it. It’s very convenient to just take a small bag. We have to eat it during the best taste period of the food, and if we can't eat it, we will try to seal it into the best taste period.

The corn is also peeled and frozen in advance, so it is convenient to use as a side dish and for breakfast. "

Ingredients

Pumpkin Corn Tofu Soup

1. Pumpkin puree 50 grams corn kernels 25 grams South tofu 20 grams starch 3 grams Cooking method: cooking reference month age: 12M + operation time: 5 minutes.

2. Cut the tofu into pieces, which can be crushed into pureed tofu in less than 9 months. Tips: For babies who are sensitive to the smell of tofu, need to blanch the tofu for 1 minute. Pomelo mom never blanched water from tofu as a snack, and is very used to eating it. Little pomelo does not blanch water when eating tofu. For a while, I started to blanch the tofu before cooking. After eating it a few times, there were times when the water was not blanched. The pomelo mother could taste the bey, and the small pomelo was not affected at all. In the future, no more tossing, no blanching.

3. Add a little water to the pot, add pumpkin puree, and add corn kernels to a boil. Tips: There is no ready-made pumpkin puree, first steam it and then puree it. This soup does not use pumpkin cubes. It is only delicious if the pumpkin puree is blended into the soup!

4. Cook for 2 minutes, add the southern tofu cubes, cook for another 3 minutes, pour in starch water, and stir well.

5. No need for seasoning, the soup has the fragrance of pumpkin and corn and is sweet. Drinking it for breakfast is warm, drinking it at noon is very refreshing, and drinking it for dinner is not burdensome. It is a must-have soup at home!

Tips:
Pomelo mom said:

Tofu supplements calcium, corn can increase dietary fiber, pumpkin nourishes the stomach and tastes good, not only the soup tastes good, but the nutrition is also great.