Whenever I think that my skin feels like it needs perking up, I make this soup. Pumpkin is a rich source of nutrients and antioxidants that can help your skin achieve a healthy glow, not to mention tasting delicious! Pumpkin is full of vitamin C, vitamin E, vitamin A, potassium and all sorts of other essential nutrients for beautiful, glowing skin. It helps in keeping your skin’s pH on the acidic side, thus keeping your skin away from getting affected by bacteria or other skin infections. Pumpkin also promotes cell turnover, thus avoiding your skin from getting drier, rougher and scaly in nature. Other than the vitamins and nutrients contained in pumpkins, chicken is also full of collagen which helps promote skin cell regrowth.
OK,skin science lesson over 😉 I have been a beauty therapist for 11 years, so know my stuff about what makes skin beautiful so I got a bit carried away there! I actually thought up this recipe, and am actually quite proud of it 😀 It’s great that something that tastes this good is so good for you! Even if you already have perfect skin, or you’re a guy who isn’t interested in any of the health benefits (!), I guarantee that you’ll fall in love with this super tasty dish!!
4 chicken drumsticks
1 thumb ginger
3tbs sake (or dry white wine)
Bunch of aspagus
1 strip of bacon
2 cups water
1 or 2 cubes Japanese curry stock (depending on your tastes)
1 chicken stock cubes (if you use Japanese ones, use 2)
1 cup milk
Put the chicken drumsticks with the ginger and sake into a pot and cover with water. Bring to the boil, remove the scum and lower the heat to simmer for an hour.
Chop the pumpkin, carrot, onion and bacon and put in another pot. Use the water from the boiled chicken to cover the vegetables. This water is full of collagen, the nutrient that makes our skin look beautiful! Add the chicken stock cube(s) and simmer until all vegetables are soft.
Pour the contents of the pot into a blender or food processor, and add the honey. Then taste it – I like mine fairly sweet so use about 2tbs, but this depends on how sweet your pumpkin is. Next add the milk and mix again. Then return the mixture to the pot and carry on heating gently. You can actually finish off here and use the chicken for another recipe (salads, sandwiches etc). All the goodness and collagen has been removed from the chicken into this mixture, which is now like a pumpkin potage.
Strip the chicken meat from the drumsticks. Then chop the asparagus, removing the lower part which is hard, then peel the hard outer skin off. Wrap with clingfilm and microwave for one minute. Then add the chicken and asparagus to the mixture, along with the curry stock cube. Depending on how much water you used at the start of the recip, and the type of curry stock you are using, you may want to add another cube so taste it as you go. Finally chop the mushrooms, and add to the mixture while simmering gently. Remember to keep stirring often, and scraping anything that sticks to the bottom of the pot.
Personally, I like eating this dish with rice so use two curry stock cubes, but my husband likes to eat it as a stew so I only use one cube. Finish it off with some cream and black pepper. It’s a shame that the photos don’t do this delicious dish justice, but please have a go as I know you’ll love it!