Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oil in a large stockpot over medium heat; "melt" onion and leeks along with the celery. add potatoes and pumpkin, stirring for 3-4 minutes. add broth, parsley, brown sugar, salt, and pepper. simmer on low heat 25-30 minutes. add milk. purée in blender; check seasoning. return soup to stockpot to keep warm while preparing buttered croutons. garnish soup with cheese and croutons if desired. serve immediately.

Target recipe: preheat oven to 350 degrees. lightly grease cookie sheets. combine flour, baking powder, baking soda, spices and salt. in a large bowl, cream together shortening and brown sugar. beat in the pumpkin, yogurt and sour milk. gradually blend in the dry ingredients. turn the dough out onto a floured surface, sprinkle with flour, and knead until smooth. roll out the dough to a thickness of 3/4". using a sharp knife, cut 2" squares and place 1" apart on baking sheets. bake for 12-15 min., or until lightly colored. transfer to wire racks, cover with a clean towel, and let cool.