Pumpkin, Corn, and Tofu Soup

50g of pumpkin puree, 25g of corn kernels, 20g of southern tofu, 3g of starch. Cooking method: boiling. Age reference: 12 months. Preparation time: 5 minutes.

Cut the tofu into pieces; for babies under 9 months, it can be mashed into tofu puree. Tips: For babies sensitive to the bean taste, tofu needs to be blanched for 1 minute. Mom You has eaten tofu without blanching since she was little and is very accustomed to it, and Little Youzi also eats tofu without blanching. For a while, I started blanching the tofu before cooking. After eating it several times, one time I didn’t blanch it, and Mom You could taste the bean flavor, but Little Youzi was completely unaffected. After that, I stopped fussing and no longer blanched it.

Add a little water to the pot, put in the pumpkin puree and corn kernels, and bring to a boil. Tips: If you don't have ready-made pumpkin puree, steam the pumpkin first and then mash it. This soup does not use pumpkin chunks; the pumpkin puree needs to blend into the soup for the taste to be great!

Boil for 2 minutes, add the South tofu cubes, then cook for another 3 minutes, pour in the starch water, stir well, and remove from heat.

No seasoning is needed; the soup has the aroma of pumpkin and corn, sweet and pleasant. Drinking it hot for breakfast, refreshing at lunch, and light for dinner, it's simply a must-have soup at home!