Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large saucepan combine water, pumpkin or winter squash, onion, barley, bouillon granules, garlic, curry powder, and thyme. bring to a boil; reduce heat, cover and simmer for 10 to 15 minutes or till barley is tender- cool slightly. place half of the pumpkin mixture in a food processor bowl or blender container. cover and process or blend till nearly smooth. pour into a bowl. repeat with remaining mixture. return all to saucepan. stir in milk- cook and stir over low heat till heated through-- do not boil. to serve, ladle soup into individual bowls and sprinkle with pumpkin seeds or sunflower nuts.

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.