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: add the coconut milk and the stock to a large cooking pan, and bring to the boil. add the pumpkin, hot pepper, shallots, garlic and lime zest. when the mixture returns to the boil, reduce the heat and simmer for approximately 10 minutes, uncovered, or until the pumpkin is cooked and softened. at this point you can refrigerate and finish the dish later if desired. puree the mixture with a hand blender or in a food processor. add the lemongrass, and bring the mixture again up to the boil, then reduce the heat and simmer for 10 minutes. take the pan off the heat, add the lime juice and add salt and pepper, if needed. serve immediately, garnished with chopped cilantro, if desired.