Pumpkin And Egg Soup

Preparation:

Preparation: Cut the pumpkin into small pieces, add them to the boiling broth and cook over low heat until soft. Drain it with a slotted spoon and pour the pasta into the broth. Mash the pumpkin directly in the dish of the baby food, reducing it to a puree. Just before the pasta is cooked, add the yolk and 'shred it' with a fork; pour everything over the pumpkin purée, drizzle with oil and serve.