Pumpkin Coconut Tapioca Sweet Soup with Soft Tofu

Pumpkin Coconut Tapioca Sweet Soup with Soft Tofu

Pumpkin Coconut Tapioca Sweet Soup with Soft Tofu 51 People saved this recipe.

Creamy coconut milk acts as the base to this traditional favourite. The pumpkin, tapioca and our Soft Tofu, give this sweet-soup a beautiful texture.

Servings: 4

intermediate Desserts Sunrise Soft Tofu (Western Canada) (300g)

  • 35 min prep
  • 25 min cook
  • 4 people

Ingredients

  • 1 pkg (2x150g) Sunrise Soft Tofu (Western Canada) (300g) cubed
  • 125 mL (1/2 cup) dried tapioca
  • 150 mL (2/3 cup) pumpkin, diced
  • 250 mL (1 cup) coconut milk
  • 125 mL (1/2 cup) sugar
  • 1.5 L (6 cups) water

Directions

  1. Cover tapioca pearls in 500 mL (2 cups) of water and let soak for 30 minutes.
  2. In a pot, add 1,000 mL (4 cups) water, sugar and pumpkin. Cook on medium heat, stirring constantly until pumpkin is cooked.
  3. Add drained tapioca pearls and coconut milk and bring to a boil.
  4. Carefully add cubed soft tofu and cook until tofu is hot.
  5. Serve this dish as is or chilled.

Calories: 320gFat: 14gSodium: 25mgCarbohydrate: 46gFiber: 1gSugar: 27gProtein: 5gVitamin A: 30%Vitamin C: 4%Calcium: 4%Iron: 15%

As per one serving size (195g)