Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pumpkin, onion, turmeric, tomatoes, sugar, nutmeg and milk in a large saucepan. bring to the boil, cover and simmer for 15-20 minutes. cool and puree in a processor or blender. return to the rinsed saucepan. blend the cornflour with a little yogurt. add to the soup with the remaining yogurt. bring to the simmering point but do not boil. serve garnished with parsley and a swirl of yogurt.

Target recipe: heat the oil in a saucepan on a low heat. stir in the onions, 2/3rds of the leek, and garlic and sweat, covered, until transparent. stir in the spices, honey, and pumpkin, cover, and let sweat together for another couple minutes. pour in the stock, raise the heat, and bring to a boil. reduce the heat, cover, and let simmer for 30-40 minutes, until the pumpkin is soft. puree in a blender, then pour back into the pan and reheat. season to taste with the salt and pepper. when ready to serve, saute the rest of the leek slices. ladle the soup into bowls. swirl one heaping tablespoon of yoghurt into each bowl, then top each with some sauteed leeks.