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: 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.