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

9/16/2017

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​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

Roasted Red Pepper Soup

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  • 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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KINGFISHER FARM MARKET

512-172 Street,
​Surrey, BC V3Z9R3
*located south of 8th Ave, near White Rock, BC

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