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: saute the garlic, curry paste and pumpkin until frangrant. the oil in the paste should eliminate the need for any extra - if it appears to be sticking, add a little water. pour in the water and crumble in the stock cubes. bring to the boil, then lower heat and simmer for 20-30 minutes or until pumpkin is tender. with a fork, mash some of the pumpkin roughly to achieve a thick, rustic texture. simmer for another 5 minutes or until slightly thickened. if it looks watery, continue to simmer for another 5 minutes. serve garnished with the herbs.