Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt the butter in the pan you are making the soup in, fry the onion and garlic for 2 minutes, add the curry, cumin and cayenne pepper, fry a few minutes more. add the pumpkin and the apple, mix, and then add the stock. bring to the boil, lower the heat and simmer for 40 to 50 minutes. i use a hand-held blender to blend the soup but otherwise let the soup cool and blend in the food processor. add the lemon juice and check the seasoning. serve with the parsley sprinkled over, sour cream (or yoghurt) and nice bread. for vegetarian use vegetable stock.

Target 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.