Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: peel and dice pumpkin and potatoes melt half the butter or margarine in a saucepan and saute the onion until golden brown. add the diced pumpkin and potatoes and milk.bring to a boil,reduce heat and simmer for about 40 minutes. sieve or puree in an electric blender. season to taste with salt and pepper. saute the leeks in the remaining butter or margarine. add to the soup with the chicken stock.bring to a boil. reduce heat and simmer for five minutes. before serving,stir in cream and chopped parsley.

Target recipe: in a saucepan, or stockpot (large enough to hold all the ingredients) over medium heat, bring the chicken stock to a simmer. add all the ingredients except the buttermilk and coriander and simmer for 20 minutes, or until the potatoes and pumpkin are tender. the stock should completely cover all ingredients by at least 2 inches. remove the bay leaf and pour the soup into a blender or food processor and process until smooth. return the soup to the pot and heat through. stir in the buttermilk or evaporated milk. divide the soup into serving bowls and garnish with the coriander.