Steps
1. In a pot, heat olive oil over medium heat. Add the red onion and garlic, sauté until softened.
2. Add the diced chicken and cook until no longer pink.
3. Stir in mushrooms, carrots, zucchini, and pumpkin, cooking for about 5 minutes.
4. Pour in the chicken broth, bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.