Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: if using fresh pumpkin, peel pumpkin and cut into 1 inch cubes. boil until tender, similar to making mashed potatoes. when they are soft, drain off water and mash by hand. set aside for later. saute onion with butter in a large dutch oven until golden brown. stir in pumpkin, chicken broth, bay leaves, sugar, curry powder, nutmeg, and parsley. bring to simmer and simmer uncovered for 15 minutes, stirring occasionally. add milk in a thin stream, stirring while adding. do the same with the half and half. add salt and pepper, and simmer for an additional 5-10 minutes. serve hot.

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.