Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large saucepan melt the butter over medium heat; add in the onions, celery dried chili flakes, curry powder and coriander; saute for 3-4 minutes. add in the garlic and saute for another 3-4 minutes. add in the pumpkin puree and 5 cups broth; bring to a boil, stirring to blend well, reduce the heat and simmer for about 20 minutes. cool the soup slightly then (in batches) blend or process the soup until smaooth; return to the pot. heat the soup and then add in the brown sugar; mix to completely combine the sugar. add in the half and half cream and the whipping cream, season with salt and pepper, then cook until heated through. add in cayenne pepper if desired. ladle into bowls, top with croutons or toasted pumpkin seeds.

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.