Fragrant Festive carrot, pumpkin and apples velvety soup

A very nice idea to open your Christmas meal! A delicious and colourful soup which blends together so nicely the various vegetables with the apples. The various spices give a fantastic aroma and flavour and the cream on top balance the subtle hotness of the soup offering a refreshingness at the same time

Recipe of "Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 8 people):
400gr. of pumpkin, peeled and cut in cubes
400gr. of carrots, peeled and cut in thick slices
1-2 yellow onions, cut in thin rings
2 cooking apples, cut in cubes (peeled and cored)
50gr. of butter
½ tea-cup of olive oil
4 tbsp of orange marmelade (or quince jelly)
½ small red hot chilli pepper, finely chopped (seedless)
300ml of white dry wine
1½Lt of chicken stock, warm
2 lemons, the juice
½ tsp of mixed spices like cloves, cinnamon and sweet paprika (all ground)
2 tbsp of fresh ginger, grated
200gr. of single cream

Method:
In a deep pot put the butter and the oil on medium heat. When the butter is melted add the onion rings and sauté for 2-3 minutes stirring with a wooden spoon.

Add the pumpkin, the carrots, the apples and the orange marmalade (or the quince jelly). Stir well with the spoon and sauté for 5 minutes. Pour over with the wine and allow the alcohol to evaporate.

Then add the chilli pepper and the chicken stock. Cover with the lid, turn the heat to medium-low and simmer the ingredients for about 20-30 minutes or until the vegetables are tender.

Add in the pot the lemon juice, the spices and the ginger and cook for another couple of minutes.

Transfer the soup into a blender (you'll probably need to do this in batches) and whiz until all the ingredients are completely mashed. Transfer back to the pot in very low heat, season with salt and stir.

Serve immediately, garnishing on top with a couple of dollops of the cream.