Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. lightly grease cookie sheets. combine flour, baking powder, baking soda, spices and salt. in a large bowl, cream together shortening and brown sugar. beat in the pumpkin, yogurt and sour milk. gradually blend in the dry ingredients. turn the dough out onto a floured surface, sprinkle with flour, and knead until smooth. roll out the dough to a thickness of 3/4". using a sharp knife, cut 2" squares and place 1" apart on baking sheets. bake for 12-15 min., or until lightly colored. transfer to wire racks, cover with a clean towel, and let cool.

Target recipe: after peeling and seeding the pumpkin (this includes taking the other stuff out), cut the pumpkin into large pieces. saute the onion in the vegetable oil on low for about 8 minutes. add the garlic and saute for another 1 minute. add the salt, pepper, and turmeric and saute for another 2 minutes. add the pumpkin and the chicken stock or broth and turn the heat on high until it boils. then put on low and let simmer for 45 minutes. put the soup in a blender in batches and blend until smooth. if it gets too watery, drain the water and continue to blend the rest of the soup. put the soup back into the pot and add parsley. serve while hot.