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: peel and dice pumpkin and potatoes melt half the butter or margarine in a saucepan and saute the onion until golden brown. add the diced pumpkin and potatoes and milk.bring to a boil,reduce heat and simmer for about 40 minutes. sieve or puree in an electric blender. season to taste with salt and pepper. saute the leeks in the remaining butter or margarine. add to the soup with the chicken stock.bring to a boil. reduce heat and simmer for five minutes. before serving,stir in cream and chopped parsley.