Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], 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.

Target recipe: heat oven to 400. place pumpkin cut-side-down on an oiled baking sheet. bake until easily pierced with a fork, 35-45 minutes. let cool. then, scoop the pulp out of the pumpkin. discard the skin. melt butter in a soup pot over medium-low heat. add leeks and ginger. stir for 5-10 minutes until tender but not browned. stir in pumpkin with 4 cups of vegetable stock. bring to a simmer and cook for 20 minutes while stirring and breaking up solids with a spoon. puree until smooth. return to the pot and stir in remaining vegetable stock, salt, pepper, cinnamon, cloves, half and half, honey and sherry. heat through. garnish with chives and seeds.