Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter and oil until foaming in a large, heavy-based saucepan. add ginger, vegetables, curry powder and spices. stir-fry for 2-5 minutes . then cover and cook very gently over low heat until vegetables have softened, 15-30 minutes , depending on size of chunks. stir with a wooden spoon from time to time. sprinkle with cornflour and stir in. gradually add chicken stock, then milk, stirring constantly. continue cooking, stirring, until soup thickens slightly and comes to the boil. remove from stove and cool for 10-15 minutes . process, blend or purée until smooth. return to saucepan and reheat over low heat. season to taste. stir in cream and serve in piping hot soup bowls. i serve this with nice crusty rolls.

Target recipe: preheat oven to 350°; grease 12 muffin cup pan. in a bowl, combine the dry ingredients. in another bowl, beat the egg, pumpkin, milk, and oil with an electric mixer until well combined. add the flour mixture to the pumpkin mixture, mixing until nearly combined; fold in the candied ginger, but do not overmix. spoon batter into prepared pan; sprinkle each muffin with a few pumpkin seeds. bake for 20 minutes; remove pan from oven, cool for 5 minutes. then remove muffins from pan and cool on a rack.