Kids' pumpkin soup puree: a bright and healthy lunch for the whole family

Prepare all ingredients. If desired, the soup can be made with vegetable broth, but with chicken fillet it will be more rich and satisfying. Substitute the chicken fillet with turkey or rabbit for variety.

Cut the chicken fillet into small pieces, cover with water, and bring to a boil over high heat. Be sure to skim off the foam so that the broth remains clear and appetizing.

Add a small peeled onion or half of a large one to the meat, add a little salt, and simmer for 25 minutes. Then strain the broth and discard the onion.

Take the chicken meat out onto a plate, and return the strained broth to the pot. Dice the peeled carrots and add them to the broth, giving it sweetness and aroma.

Clean the potatoes and pumpkin, cut them into small pieces for quick cooking. Add them to a pot, and once boiling, cook over medium heat until the vegetables are tender, about 15 minutes.

Place the pieces of chicken and vegetables in a blender and blend until pureed. Transfer the resulting mixture to a pot and add broth to the desired consistency. Don't be afraid to freeze the remaining broth for future culinary experiments.

Heat the cream soup again to a boil, then remove from heat. Add a pat of butter or a spoonful of olive oil, mix well and season with salt to taste.

Roast the hulled pumpkin seeds quickly in a dry skillet or with a little oil. When serving, garnish each portion of soup with a few seeds on top.