Cream Of Winter Vegtable And Pumkin Soup

• 2 medium White Potatoes (not peeled but diced in small pieces)
• 2 small peeled chopped carrots
• 1 peeled chopped Parsnip
• 3 cloves Garlic
• 1 Tablespoon Clarified Butter "Ghee"
• Drizzle of Olive Oil
• Knob of butter
• 2 level teaspoons of Tumeric
• 1/2 Glass of Red Wine
• 1 Kettle of Boiled Water
• 1/2 a small Pre-Cooked and Pureed (blended) Pumkin
• Salt as needed
• Pepper as needed
• 1/4 Teaspoon of Mixed Spice
• 1/2 small tub of Sour Cream.
• Sprigs of fresh Coriander (Cilantro)

1. In a large Stock pot, mix and melt oil, ghee, and butter until slightly sizzling. Add in Tumeric and Chopped Veg (inc Garlic).
2. Stir well and reduce heat so it wont burn/stick. Add in Red Wine and cook with Water until softening.
3. Add Salt/Pepper as needed and keep stiring. Do not add too much fluid at this stage.
4. When softened and almost cooked, move ingredients to a food processor and blitz to a creamy non lumpy consistency. Again add small amounts of hot water as you go.
5. Scoop back into Pot and carry on simmering with lid on.
6. After 10 mins remove lid and stir in Pumkin mixture and Spice. Put Garlic Bread in oven to warm on required heat.
7. Over low heat keep stiring over 20 mins adding small amounts of water to prevent too much thickening. Keep tasting and adding Salt/Pepper as required.
8. Stir in half the sour cream and simmer for five minutes more.
9. Spoon into soup bowls and add scoops of remaining Sour cream into middle of bowls.
10. Garnish each blob of Cream with Coriander Sprig and serve.
11. Alternatives on this include melting in chunks of Stilton Cheese at the end (but omit Coriander)
12. or
13. Using a Medium Curry Powder to spice it up (Omit Cheese / Mixed Spice)

white potatoes, carrots, garlic, butter, drizzle of olive oil, butter, tumeric, glass, water, salt, pepper, mixed spice, sour cream, fresh coriander

Taken from www.epicurious.com/recipes/member/views/cream-of-winter-vegtable-and-pumkin-soup-1227541 (may not work)