Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter or margarine in a large saucepan over medium heat. add onion, garlic, curry, and cumin; saute, stirring often, until onion is soft and fragrant. stir in apples, pumpkin, broth, water, and sugar. bring to a boil, stirring often. cover, and reduce heat to low. simmer for 25 minutes, stirring occasionally. puree soup in a food processor or a blender. return soup to saucepan; reheat, covered, over low heat. ladle soup into bowls, and swirl a little sour cream or yogurt in the center of each bowl.

Target recipe: heat oven to 400. place pumpkin cut-side-down on an oiled baking sheet. bake until easily pierced with a fork, 35-45 minutes. let cool. then, scoop the pulp out of the pumpkin. discard the skin. melt butter in a soup pot over medium-low heat. add leeks and ginger. stir for 5-10 minutes until tender but not browned. stir in pumpkin with 4 cups of vegetable stock. bring to a simmer and cook for 20 minutes while stirring and breaking up solids with a spoon. puree until smooth. return to the pot and stir in remaining vegetable stock, salt, pepper, cinnamon, cloves, half and half, honey and sherry. heat through. garnish with chives and seeds.