Sauté the garlic and onions in butter till tender, add the pumpkin and carrots and pinch of salt and sauté for about 5 minutes – Add the chicken stock and season with ginger, thyme, cinnamon, and pepper and simmer for about 20 mins. till pumpkin and carrots are tender. – Add orange juice and simmer for another 5 mins. – Ladle soup into blender and add sour cream, blend until smooth. – Serve with a dollop of sour cream * When ladling the soup in blender you can add all of stock or subtract some, depending on how thick you would like it
Chop red, green and jalapeño peppers using Food Chopper; place into large bowl. Add beans, corn, green onions and cilantro; mix gently.
Pour dressing into small bowl. Zest lime using Zester/Scorer. Juice lime to measure 1 tbsp (15 mL) juice. Add lime zest, juice, garlic, salt and hot pepper sauce, if desired, to dressing; mix gently. Drizzle dressing over vegetables; toss gently to coat.
Cut the avocados into halves.
Remove the seeds and scoop out the pulp into a small bowl.
Use a fork to mash the avocado.
Stir in lemon juice, onion, salt, and olive oil.
Cover the bowl and refrigerate for 1 hour before serving.
Serve with Farmer’s Pantry Cornbread Crisps