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: after peeling and seeding the pumpkin (this includes taking the other stuff out), cut the pumpkin into large pieces. saute the onion in the vegetable oil on low for about 8 minutes. add the garlic and saute for another 1 minute. add the salt, pepper, and turmeric and saute for another 2 minutes. add the pumpkin and the chicken stock or broth and turn the heat on high until it boils. then put on low and let simmer for 45 minutes. put the soup in a blender in batches and blend until smooth. if it gets too watery, drain the water and continue to blend the rest of the soup. put the soup back into the pot and add parsley. serve while hot.