Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large saucepan, heat olive oil and gently cook onion without browning, for 3-4 minutes. add pumpkin, carrot and rosemary and cook,stirring for 2-3 minutes. add stock and bay leaves. bring to the boil, cover and simmer for 12-15 minutes until vegetables are tender. remove any rosemary stalks and bay leaves. place a third of the soup in the blender with a third of the skim milk powder and puree. pour into a large bowl. repeat with the remaining soup and milk powder and pour the whole lot back into the saucepan, heat through and serve. for vegetarian use vegetable stock.

Target recipe: melt butter in olive oil over medium heat. add onion and sweat, do not brown. when almost translucent, add garlic and continue sweating until onion is translucent. add all other ingredients. stir, cover and bring to a boil. lower heat and continue simmering, stirring occasionally, until everything is soft (usually 1 1/2 hours). turn off heat. when cool enough to not burn out your blender, puree. there will usually be more broth than is needed, soup should be thick.