Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: .saute carrot, onion and celery, bay leaf and sage in olive oil on medium heat, season with salt and pepper. cook until soft and translucent, and just beginning to carmelize, about 8-10 minutes. stir in canned pumpkin, and vegetable broth. bring to a boil and then simmer about 15 minutes, or until desired consistency is reached. will be a creamy soup with little chucks of veggie in it, can be made even more creamy by pureeing with a submersion blender if desired.

Target recipe: peel and dice pumpkin and potatoes melt half the butter or margarine in a saucepan and saute the onion until golden brown. add the diced pumpkin and potatoes and milk.bring to a boil,reduce heat and simmer for about 40 minutes. sieve or puree in an electric blender. season to taste with salt and pepper. saute the leeks in the remaining butter or margarine. add to the soup with the chicken stock.bring to a boil. reduce heat and simmer for five minutes. before serving,stir in cream and chopped parsley.