Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in 4-qt. dutch oven melt butter over medium heat. add onions, carrot, and celery. cook, 10 minutes, stirring occasionally, until softened. add curry powder and pumpkin pie spice. cook and stir 1 minute. add pumpkin, broth, and water. increase heat to medium-high; bring to boiling. reduce heat to medium-low. simmer, covered, 15 minutes. remove from heat; cool slightly. in food processor or blender, add one-third of the pumpkin mixture at a time, cover, and process or blend until smooth. return all pumpkin mixture to dutch oven. stir half-and-half, salt, and pepper into pumpkin mixture; heat through. sprinkle each serving with orange-cranberry topper.

Target recipe: first, steam a pumpkin, cut into pieces, for 30 to 45 minutes. puree in electric mixer or food processor. set aside. can be prepared a day or two in advan ce. when ready to make the soup. saute onions in butter in a large saucepan over low heat until soft. sprinkle in flour and stir 2 to 3 minutes. gradually add chicken broth, half and half, then pumpkin puree. cook gently for 15 minutes. salt and pepper to taste. pour into bowls and top with dollop of whipped cream, a dusting of nutmeg and pumpkin seeds.