To get into the Halloween spirit, we’ve been cooking up huge batches of this simple, savory pumpkin soup. With only five ingredients – all of which are Thai-inspired beauty foods – this recipe is quick to make and very satisfying.
The base is chicken stock, which is filled with natural collagen and anti-aging minerals. Creamy coconut milk is made up of fatty acids that hydrate and nourish skin, while curry eases inflammation and boosts immunity. Mixing in pumpkin provides powerful enzymes that cleanse toxins from the body while replenishing skin with beautifying vitamins C, E and A. And fresh red chili peppers boost circulation, reduce inflammation and are full of anti-aging capsaicin!
Below is the tasty recipe from Foodie Crush. To make it heartier, add some protein like chicken or tofu.
Have a happy and boo-tiful Halloween!
Beauty Food: Thai Pumpkin Soup
Preparation Time: 20 minutes
Cooking Time: 20 minutes
2 tablespoons red curry paste
4 cups chicken or vegetable broth, about 32 ounces
2 15 ounce cans organic pumpkin puree (or fresh and from scratch, a 2-3 pound pumpkin*)
1¾ cup coconut milk, or a 13.5 ounce can, reserving 1 tablespoon
1 large red chili pepper, sliced
cilantro for garnish if desired
In a large saucepan over medium heat, cook the curry paste for about one minute or until paste becomes fragrant. Add the broth and the pumpkin and stir.
Cook for about 8-10 minutes or until soup starts to bubble. Add the coconut milk and cook until hot, about 3 minutes.
Ladle into bowls and garnish with a drizzle of the reserved coconut milk and sliced red chilies. Garnish with cilantro leaves if desired.
*If using fresh pumpkin, peel and chop it and cook covered in the chicken or veggie broth for about 10 minutes or until pumpkin is tender. Blend in a blender or with an immersion blender until smooth then return to the pan. Continue the recipe at the coconut milk stage.