It's time for Autumn soups with fresh red peppers, carrots, beets, leeks, and squash

​Four more weeks of Kingfisher Farm Market

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Pumpkin Peanut Curry Recipe

1 1 pound chicken breast,
       cut into bite size cubes
       fry and set aside

• 2 tablespoons coconut oil
• pinch of salt + pepper
• 2 1/2 cups fresh pumpkin, cubed
• 1 (14 ounce) can coconut milk
• 1/4 cup sweet thai chili sauce
• 1/4 cup creamy peanut butter
• 2 tablespoons thai red curry paste
• 1 tablespoon soy sauce
• 1 tablespoon fresh ginger, grated
• 2 teaspoons curry powder
• 1/4 cup fresh cilantro, chopped
• the juice of 1 lime
• 1/3 cup roasted peanuts, chopped

 serve on rice

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Roasted Red Pepper Soup

• 4 sweet red peppers
• 3 sweet potatoes or yams
• 1 large onion
• 4 cloves garlic
• 4 Tbsp olive oil
• 2 Tbsp Italian herb seasoning​
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 1/2 - 2 cups cold water
• 2 cups chicken broth

Method:

1. Cut peppers into into 1-inch strips. Peel and slice yams. Coarsely chop up onion.
2. Toss vegetables, peeled garlic, oil, Italian herbs, salt and pepper in large roasting pan.
3. Roast (covered)  in 400 F for 45 - 60 minutes. Until tender.
4. Stir 1 1/2 cups cold water into roasted vegetables to cool slightly, then blend in blender or food processor (in batches) to puree.
5. Pour into cooking pot. Add chicken broth and a bit more water, to desired consistency. Bring to boil and simmer 5 minutes.
6. Serve with sour cream. Serves 4-6

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