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: in a saucepan, or stockpot (large enough to hold all the ingredients) over medium heat, bring the chicken stock to a simmer. add all the ingredients except the buttermilk and coriander and simmer for 20 minutes, or until the potatoes and pumpkin are tender. the stock should completely cover all ingredients by at least 2 inches. remove the bay leaf and pour the soup into a blender or food processor and process until smooth. return the soup to the pot and heat through. stir in the buttermilk or evaporated milk. divide the soup into serving bowls and garnish with the coriander.