Pumpkin Soup for health

Ingredients:
400 gm pumpkin
2 tablespoons butter
1 onion sliced
2 garlic pieces crushed
3 1/2 cup of water mixed with vegetable stock
1/2 teaspoon pounded ginger
1 tablespoon lemon juice
2 bay leaves
1 1/4 cup of fresh milk
salt and pepper to taste
6 tablespoons of natural yogurt

Method:
Cut the pumpkin into cubes. Melt butter in the pan at medium heat. Fry garlic and onion slightly, add the pumpkin and stir for 5 minutes in medium heat.
Pour in the vegetable stock and let it boil over medium heat.Add in the ginger, salt and pepper to taste.Pour in the lemon juice and stir the soup to well mix. Then add the bay leaves to the soup and let it to cool down. Once the soup has cool down, strain the soup or blend it until smooth. Add the milk to the soup and reheat it in slow heat. Finally garnish with a swirl of yogurt and serve.

Suggestion:
Replace pumpkin with carrot if not familiar with pumpkin taste but only add 1/4 cup of milk and 2 tablespoons of natural yogurt.