Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a 3-qt. pan over medium heat, melt butter, add onion and cook, stirring, until soft; stir in flour and cook until bubbly. stir in pumpkin, ginger and nutmeg then gradually blend in broth. bring soup to a simmer, then stir in milk and reduce heat to low. meanwhile, in a small bowl, lightly beat eggs. stir about 1/2 cup of the hot soup into eggs, then return egg mixture to pan. cook, stirring, until heated through (do not boil). season to taste with salt and pepper. ladle into a soup tureen or individual mugs or bowls; garnish with parsley and pass seeds around to sprinkle over servings.

Target 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.