• Pumpkin1/8
• Onion1/2
• Chicken thigh1
• Shimeji mushrooms1/2 bag
• Broccoli1/2 head
• ★Butter10g
• ★All-purpose flour1 tbsp
• ★Milk200 cc
• ★Chicken bouillon cube1
• ★Sugar1 tsp
• ★Salt1-2 pinches

1. 1

   Thinly slice 1/2 onion and cut 1 chicken thigh into bite-sized pieces. Separate 1/2 bag shimeji mushrooms into small florets and cut 1/2 head broccoli into small florets. Cut 1/8 pumpkin into 1 cm cubes.

2. 2

   Boil the pumpkin until a bamboo skewer pierces it easily. Divide it into two portions: one for cooking the stew and one for garnishing. Boil the broccoli separately.

3. 3

   Heat a pot and add 10g butter. Sauté 1/2 onion until softened. Add 1 chicken thigh and cook until the color changes. Dust with 1 tbsp flour and sauté over low heat, stirring carefully to avoid burning.

4. 4

   Add 200 cc milk and 1 bouillon cube. Mash the stew portion of pumpkin while mixing until creamy and thickened. If the consistency is too thick, adjust with more milk.

5. 5

   Once the pumpkin is mashed, add 1/2 bag shimeji mushrooms and the garnish portion of pumpkin. Bring to a boil. Top with broccoli and season with 1 tsp sugar and 1-2 pinches of salt. Serve hot!

The key is boiling the pumpkin until it's soft enough for a bamboo skewer to pierce easily, and dividing it into portions for cooking and garnishing. Adjust the consistency by adding or reducing the milk.

• Calories320 kcal
• Protein18 g
• Fat14 g
• Carbs32 g
• Sodium1.2 g