Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oil in a large stockpot over medium heat; "melt" onion and leeks along with the celery. add potatoes and pumpkin, stirring for 3-4 minutes. add broth, parsley, brown sugar, salt, and pepper. simmer on low heat 25-30 minutes. add milk. purée in blender; check seasoning. return soup to stockpot to keep warm while preparing buttered croutons. garnish soup with cheese and croutons if desired. serve immediately.

Target recipe: in 1 quart casserole, combine all ingredients, except milk. mix well; cover. microwave at high for 3 1/2 to 5 1/2 minutes or until bubbly and onions are just tender-crisp, stirring once. stir in milk. microwave at high for 30 seconds to 1 minute longer or until hot. stir before serving. makes 4 servings, 1/2 cup each.