Soup Recipe : Clear Skin From Within + Tips 🥬

Hey all,

I thought I’d share my pumpkin and kale soup recipe. I love to eat mainly veggie meals at home for my health and to maintain clear skin. Before I share this recipe I also want to share two “life hack” tips.

Tip 1: One is to boil ginger root in water to make ginger tea. Ginger tea helps reduce stress, inflammation, and improve blood circulation, plus more! I love to drink it with a little honey. I cut up the root in small-ish chunks. If the root is large I’ll add half of it to the water to boil and if it’s small I’ll add the entire root. You can always make it as strong or as mild in ginger flavor as you like by adding more or less water to boil or more ginger root. I prefer a mild to medium ginger taste.

Tip 2: If you ever cook rice in a regular pot (not a rice cooker) and burn it accidentally add half an onion to the center to absorb the burnt flavor and scent. If you don’t have an onion you can also add the stem of a vegetable like a broccoli stem (I’ve tried it and it also works!)

Soup Recipe:

1 small pumpkin

half a bag of kale (about 3 cups)

3 tablespoons of minced garlic (I love lots of garlic so I add more and more as I see fit)

2 cubes of chicken broth (can replace this with tomato cubes if desired)

3 spoonfuls of Goya Recaito Culantro Base

1 sweet potato

2 pinches of black pepper

1 small pinch salt (because the Goya has enough salt already)

2 teaspoons of diced pimentos

half a white onion

One dash of white truffle oil


I boil water in a large pot and the two cubes of chicken broth to dissolve it and then add the garlic, black pepper, pimentos, salt, truffle oil, and Goya to make the broth. I put half the onion in the oven for a few minutes and the whole pumpkin (to make the pumpkin easier to cut into).

I add the white onion into the soup base without cutting it. I cut the skin of the pumpkin and cut it into medium-sized pieces, take out the seeds and wash the pumpkin and then add it to the base. I cut the sweet potatoes into pieces and add it to the base.

I let the soup cook until the pumpkin and sweet potato mash away. I additionally mash down the sweet potato and pumpkin with a fork (I do this step on another burner, off the heat – I don’t have a blender yet lol – if you have one you can blend instead). Then I add the kale and let the soup simmer for a few minutes and it’s ready to serve. ❤

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