Chicken and Pumpkin Puree
“Taking advantage of pumpkin season can be difficult at times. There's only so many pumpkin pies you can make. So we've created an original recipe for those chilly fall evenings. This creamy chicken and pumpkin puree is nutritious, delicious, and will warm you up with its amazing flavors.”
Peel the potato and pumpkin and chop. Finely slice the leek and onion. Cut half the chicken breast into cubes.
Place the ingredients you've just finished cutting into a pot and cover with water. Cover so that the water is about 3 fingers above the ingredients and cook over medium heat.
When it begins to boil, you will notice that it will begin to foam. Remove the foam with a spoon. Now add the salt and olive oil.
Cover with the lid, leaving a little space for the steam. Cook over medium-low heat for 20 minutes. After this time, pinch the vegetables to see how cooked they are. If they are nice and tender, check the salt and correct if necessary. Place all of the ingredients into the blender and blend well before serving.