Pumpkin-Coriander-Lemon Soup for dinnertime

Here is a recipe for a soup that I made last week :

(Serves 4)

Prep Time - 30 Min

Ingredients :

Red Pumpkin - 150- 200 gm
Onions - medium size 2
Coriander - handful - coarsly cut
Lemon Juice - 2 Teaspoon
Salt to taste
Freshly ground black pepper - small pinch. Take about 10 black peppercorns and grind then coarsly.
Table Butter 2 Tablespoons or sufficient for shallow frying.
Vegetable Stock - my recipe given below.As much as required.

How to :

Chop onions finely and pumpkin in medium sized pieces. Fry onions on the butter till golden brown (translucent). Add pumpkin pieces and stir. On a low flame cover them and stir them intermittently. Let them cook in the own water content. Take care not to burn them.
Once the pumpkin pieces are soft , add chopped coriander and stir again for some time (2-3 minutes).
Take the mixture out and get it  blended till smooth paste by a hand blender.
Transfer the mixture into a bowl.Put it on a  low heat. Add vegetable stock - my recipe (I prefer this over adding water as this preserves original flavours) to the required consistency. Bring it to boil.
Once done , add the lemon juice , salt and pepper to the soup to taste. Mix well and serve.

Nice light green tangy soup is ready!

Pumpkin has  a natural sweet taste so this sweetness with zest of lemon and coriander flavor makes the soup yummy.

(Vegetable Stock - My Recipe -- is to add three potatoes , one small bowl of cauliflower and one/two carrots to 1000 ml of water. Boil this down to 500 ml. Use the liquid , remove the remaining vegetable solids. Use this for soups. This stock is about neutral in flavor and can be used with lot of soup recipes.)