Transform your autumn dinners with pumpkin-infused chicken soup

Sometimes, it's not worth fighting certain traditions. If chicken soup for Sunday lunch is customary, then let it be. Moreover, it's particularly recommended for the unpleasant weather of autumn. After all, it's a very healthy and warming soup. Looking to break the routine? The seasonal pumpkin is here to help.

Unfortunately, this is a common issue, even for experienced cooks. A classic mistake is cooking the broth with only one type of meat. While a good-quality chicken is fine, a piece of beef with bone enriches the taste of the broth and adds depth.

To give the chicken soup more character, it's worth charring an onion. You can do this over a gas stove burner, with a crème brûlée torch, on a dry pan, or in the oven.

Ultimately, the spices add flavor to the broth. Add salt, pepper, bay leaf, allspice, and a few coriander seeds. This combination always works.

Sometimes, regular skimming isn't enough, although it's worth doing. If the broth still isn't clear, it's time to turn to other solutions.

Chefs in restaurants use ice cubes to clarify broth. You can try this method, but be careful not to add too much. After all, you don't want to dilute such an excellent-tasting broth.

Using egg whites is a method that always works and doesn't unnecessarily dilute the soup. Remove the meat and additions. Beat the egg whites into a foam and add them to the broth. Simmer together for 15 minutes. After this time, the foam should absorb the impurities. Strain the broth through a fine sieve.

Neat pumpkin dumplings in the chicken soup will surely intrigue your family or guests. They'll quickly discover how delicious they are.

To make pumpkin dumplings, you need:

• 2 cups all-purpose flour
• 1 egg
• 2/3 pound roasted pumpkin
• Salt

1. Mash the roasted pumpkin into a purée using a potato masher.
2. Sift the flour into a large bowl, add the egg, pumpkin purée, and a pinch of salt. Mix everything with a spoon.
3. If the dumpling dough is thick, add a little cold water and mix again to achieve a slightly flowing consistency.
4. Boil water with a tablespoon of salt in a large pot. When it's boiling, drop in the dumplings. They will be neat if you use two spoons. Use one spoon to scoop up the dough and the other to separate it over the pot of boiling water.
5. After 3 minutes, remove the dumplings with a slotted spoon.

The chicken soup with pumpkin dumplings tastes excellent when sprinkled with parsley.