Pancreatitis recipe

Medium pan
Blender or hand mixer
Instructions:

Cook the chicken: In a pan, put the chicken breast cubes with a little water or broth and cook until white and soft. Remove the chicken and set aside. If there is foam, remove it.
Cook the pumpkin and aromatic: in the same pan (or in a new one, if you prefer), put the chopped onion and the garlic (if you use) with a little broth (or a drop of olive oil, if tolerated) and saute over low heat until the onion becomes translucent.

Add the chopped pumpkin and the rest of the broth to the pan. Take to boil and then reduce the fire, cooking until the pumpkin is very soft (about 15-20 minutes).
Beat the soup: With a hand blender (or carefully transfer to a traditional blender), beat the soup until a creamy and homogeneous consistency.

Finish: Return the crashed soup to the pan. Add the skim milk (or vegetable drink) and mix. Add the cooked and chopped chicken to the soup.
Adjust salt with great caution. Remember that the broth can already have salt.
Heat the soup for a few more minutes until it is very hot, but no boiling vigorously.
Serve immediately, decorating with chopped fresh parsley if you wish.
IMPORTANT REMEMBER:
This is just a recipe suggestion. The pancreatitis diet should be established and accompanied by a doctor and nutritionist, as it varies greatly from person to person, depending on the disease phase (acute or chronic), gravity and individual tolerance. In acute crises, fasting and probe feeding may be required