By Christine Szalay Kudra
If you are watching your weight or trying to limit your calorie intake, pizza is probably not going to be the first food to come to mind when you are thinking about what to make for dinner.
Diets can be pretty boring unless you know some tasty yet low fat recipes, but what about making a healthy pizza recipe? Pizza can be greasy, fat-laden, and calorific but it does not have to be, if you know how to make it nutritious and healthy.
Trimming the Calories Off Your Pizza
Of course, you could just have a thinner wedge of regular pizza than everyone else could but that is not going to be as satisfying as sinking your teeth into a good sized helping of healthy pizza. Starting at the bottom, your healthy pizza will need a healthy crust and this means a thin crust rather than a thick one. You can buy readymade whole-wheat pizza crusts or you can make your own.
Next, what type of pizza sauce do you like? A pizza does not necessarily have to have a sauce but what about using some tomato puree with basil as your sauce? This is a nutritious and fat-free sauce option. Choose something tomato-based rather than creamy.
If you like a lot of toppings, you can layer them on thick if you choose the right ones. Vegetables such as mushrooms, eggplant, onion, leek, bell pepper, chilies, broccoli, corn and more are all great toppings. Lean meats like chicken are good, as is seafood like shrimp. Use low-fat mozzarella instead of regular mozzarella and give your pizza plenty of flavor with fresh herbs and spices.
What about making a savory fruit pizza recipe? Add pineapple, banana, or apple to any savory pizza to add sweetness.
Ultra-Healthy Recipe for Grilled Eggplant Pizza
This recipe makes a really flavorful pizza. You can use readymade whole-wheat pizza dough for convenience and swap the eggplant for zucchini if you prefer it. A handy way to shave the parmesan is to use a vegetable peeler.
What you will need:
1 lb readymade whole-wheat pizza dough
1 minced clove garlic
2 tablespoons chopped fresh basil
1 eggplant
3/4 cup marinara sauce
Yellow cornmeal, for dusting
3/4 cup shaved parmesan
How to make it:
Preheat the grill to moderately hot. Cut the eggplant into rounds, which are half an inch thick and grill them for about five minutes, turning them once. Let them cool, and then slice them into strips. Turn the grill down to low.
Sprinkle the cornmeal over a big cookie sheet, then roll out the whole-wheat dough and put it on the cookie sheet. Slide the pizza crust on to the grill rack and cook it with the lid closed for a few minutes, until it is golden brown. Flip it over, and then spread the marinara sauce over it.
Top it with the basil, garlic, and eggplant and scatter the parmesan on top. Grill the pizza with the lid down for about eight minutes, or until the bottom of the crust is golden brown and the parmesan has melted.
Pizza is never going to be the healthiest food in the world but if you choose a nutritious fruit pizza recipe or whole-wheat savory pizza recipe, you can make something nutritious and satisfying. There are many types of pizza which are low in fat and calories so you never have to miss out.
GreatPizzaRecipes.com You Make the Pizza, We Help You Make It Great!
Article Source: http://EzineArticles.com/?expert=Christine_Szalay_Kudra
Friday, 28 May 2010
Thursday, 27 May 2010
How to Make the Best Potato Soup Recipe
By Ray T. Lewis
This recipe makes a large pot of a rich and tasty potato soup that is especially satisfying on a cold winter day. It is an inexpensive and nutritious treat for the whole family.
Serves 8 to 12.
Ingredients:
6 to 8 large red potatoes
3 quarts whole milk
1 clove of garlic
6 green onions or a bunch of chives
2 packs of bacon
1 quart whipping cream
Salt and pepper
Utensils:
A 5 quart (or larger) soup pot
Skillet
Large spoon
Wash and dice the potatoes, leaving the skin intact. Place the washed potatoes in the pot and pour the milk over them, making sure that the mixture fills about 3/4 of the pot. Add more milk if necessary.
Warm the milk on low heat for about 10 minutes, stirring occasionally so the milk doesn't burn.
Peel and crush the garlic and add it to the pot.
Chop the green onions or chives into fine chunks and add them to the pot.
Turn the heat up to medium. Stir occasionally.
Lay the bacon flat in a skillet. Cook the bacon at a medium heat, turning each slices to ensure that both sides are cooked evenly. When the bacon is crisp, remove it from the skillet and place each slice on a bacon rack or paper towel to allow the bacon grease to drain. Pat gently with a paper towel to remove the bacon grease from the top of the bacon. When the bacon is dry, crush the it in small pieces and add them to the pot.
Add the whipping cream and stir. Add salt and pepper to taste. Cook on medium about 20 minutes. From time to time, poke a piece of potato with a fork until they are tender to your liking.
Tips
When cutting up your potatoes, cut them long ways in slices the width of a large French fry, then dice the fries up. Be sure that the potatoes fill about a third of the pot. If you want more potatoes you will need to use less milk.
Regular bacon is best for potato soup. However, if you want the soup to be a little sweeter, you can use a maple or honey flavored bacon. You can also substitute diced ham if you don't care for bacon. Try to avoid fatty bacon.
A dash of paprika or red pepper will give the soup some extra zest.
If you like a cheesy potato soup, add a cup of your favorite grated cheese when you add the whipping cream.
Make sure that the potato soup doesn't come to a boil.
Serving Suggestions
An excellent way to serve potato soup is to hollow out a large sourdough round bread, scoop the soup into its hollow, and cover the soup with shredded cheese. Place the bread bowl on a cookie sheet. Slice or tear the rest of the bread and place it around the bowl. Sprinkle it with shredded cheese. Heat in a 350 degree oven until the bread is lightly brown.
Serve the soup with side bowls of fresh chopped chives, crumbled bacon, and grated cheese.
You can find another article about how to make potato soup at our how to guides site here.
There are few dishes Ray T. Lewis would prefer to eat than potato soup. It's not potato soup unless it's accompanied by a nice baloney sandwich though.
Article Source: http://ezinearticles.com/?expert=Ray_T._Lewis
This recipe makes a large pot of a rich and tasty potato soup that is especially satisfying on a cold winter day. It is an inexpensive and nutritious treat for the whole family.
Serves 8 to 12.
Ingredients:
6 to 8 large red potatoes
3 quarts whole milk
1 clove of garlic
6 green onions or a bunch of chives
2 packs of bacon
1 quart whipping cream
Salt and pepper
Utensils:
A 5 quart (or larger) soup pot
Skillet
Large spoon
Wash and dice the potatoes, leaving the skin intact. Place the washed potatoes in the pot and pour the milk over them, making sure that the mixture fills about 3/4 of the pot. Add more milk if necessary.
Warm the milk on low heat for about 10 minutes, stirring occasionally so the milk doesn't burn.
Peel and crush the garlic and add it to the pot.
Chop the green onions or chives into fine chunks and add them to the pot.
Turn the heat up to medium. Stir occasionally.
Lay the bacon flat in a skillet. Cook the bacon at a medium heat, turning each slices to ensure that both sides are cooked evenly. When the bacon is crisp, remove it from the skillet and place each slice on a bacon rack or paper towel to allow the bacon grease to drain. Pat gently with a paper towel to remove the bacon grease from the top of the bacon. When the bacon is dry, crush the it in small pieces and add them to the pot.
Add the whipping cream and stir. Add salt and pepper to taste. Cook on medium about 20 minutes. From time to time, poke a piece of potato with a fork until they are tender to your liking.
Tips
When cutting up your potatoes, cut them long ways in slices the width of a large French fry, then dice the fries up. Be sure that the potatoes fill about a third of the pot. If you want more potatoes you will need to use less milk.
Regular bacon is best for potato soup. However, if you want the soup to be a little sweeter, you can use a maple or honey flavored bacon. You can also substitute diced ham if you don't care for bacon. Try to avoid fatty bacon.
A dash of paprika or red pepper will give the soup some extra zest.
If you like a cheesy potato soup, add a cup of your favorite grated cheese when you add the whipping cream.
Make sure that the potato soup doesn't come to a boil.
Serving Suggestions
An excellent way to serve potato soup is to hollow out a large sourdough round bread, scoop the soup into its hollow, and cover the soup with shredded cheese. Place the bread bowl on a cookie sheet. Slice or tear the rest of the bread and place it around the bowl. Sprinkle it with shredded cheese. Heat in a 350 degree oven until the bread is lightly brown.
Serve the soup with side bowls of fresh chopped chives, crumbled bacon, and grated cheese.
You can find another article about how to make potato soup at our how to guides site here.
There are few dishes Ray T. Lewis would prefer to eat than potato soup. It's not potato soup unless it's accompanied by a nice baloney sandwich though.
Article Source: http://ezinearticles.com/?expert=Ray_T._Lewis
Tuesday, 25 May 2010
Cheap and Filling Recipes
By Patrick Carpen
We all are trying to tighten our budgets without tightening our belts. Buying in bulk and freezing the extras is not always enough, sometimes being frugal has to come with a little imagination. Being successful with frugality is often not measured in dollars and cents but rather in the end product. Here are a couple of recipes to help you do just that.
Baked Chicken in Tomato Basil Sauce
This dish looks like a million bucks, but it certainly won't cost a great deal to whip this one together. Baked chicken is not only healthy and filling, but the tomato and basil sauce will give it just the right kick to make you forget all about the condition of your wallet.
Ingredients:
8 large chicken thighs
12 oz can basil and Parmesan tomato sauce
1 small box of button mushrooms
4 tbsp of freshly chopped basil
1 1/2 cups chicken stock
1 lb small new potatoes
3 tbsp olive oil
Directions:
Preheat oven to 350 degrees F. Brown the chicken in a frying pan with hot oil and then place into a baking dish along with the basil, Parmesan and cherry tomato sauce, whole button mushrooms and half of the basil. Add the chicken stock to the mix. Place the dish in the oven and cook for 25 minutes. Boil newborn potatoes until cooked. Drain and serve the potatoes on a plate, placing the chicken on top of them. Top it off by sprinkling the basil and drizzling the olive oil over the top.
Baked Beans with a Twist
Low in fat, high in energy, and soft on the pocket book, this is one meal that is both flavorful and a little on the "different" side. This one is a favorite for college students and young people due to how inexpensive it is to make and how flavorful it can be. Feel free to add little bit of other things to this recipe to make it a little more your own.
Ingredients:
1 tsp oil
1 onion (halved and thinly sliced)
2 strips of streaky bacon (cut into large pieces)
1 tsp sugar (brown, preferably)
14 oz can chopped tomatoes
3/4 cup stock from a cube
14 oz can cannellini beans (or haricot beans in water)
1 tbsp flour
1/2 tsp cayenne pepper
1 tsp dried mixed herb (optional)
2 baking potatoes (cut into 16 wedges)
2 tsp oil
Directions:
Heat oven to 390 degrees F. Mix together the flour, cayenne pepper, and the herbs. Add salt and pepper. Toss the seasoning with the potatoes and oil until the potatoes are well coated. Put onto baking sheet then bake for about 35 minutes until crisp and cooked through. Heat the oil in a non-stick pan, then gently fry the onion and bacon together until the onions are softened. Stir in the sugar, tomatoes, stock and seasoning to taste.Simmer the sauce for five minutes, then add the beans. Simmer for another five minutes until the sauce has thickened. Serve with the wedges.
If you're looking for recipes, take a look at the Platinum Recipes Collection.
The Platinum Recipes Collection is the Internet's Most Comprehensive Recipes Collection.
Article Source: http://ezinearticles.com/?expert=Patrick_Carpen
We all are trying to tighten our budgets without tightening our belts. Buying in bulk and freezing the extras is not always enough, sometimes being frugal has to come with a little imagination. Being successful with frugality is often not measured in dollars and cents but rather in the end product. Here are a couple of recipes to help you do just that.
Baked Chicken in Tomato Basil Sauce
This dish looks like a million bucks, but it certainly won't cost a great deal to whip this one together. Baked chicken is not only healthy and filling, but the tomato and basil sauce will give it just the right kick to make you forget all about the condition of your wallet.
Ingredients:
8 large chicken thighs
12 oz can basil and Parmesan tomato sauce
1 small box of button mushrooms
4 tbsp of freshly chopped basil
1 1/2 cups chicken stock
1 lb small new potatoes
3 tbsp olive oil
Directions:
Preheat oven to 350 degrees F. Brown the chicken in a frying pan with hot oil and then place into a baking dish along with the basil, Parmesan and cherry tomato sauce, whole button mushrooms and half of the basil. Add the chicken stock to the mix. Place the dish in the oven and cook for 25 minutes. Boil newborn potatoes until cooked. Drain and serve the potatoes on a plate, placing the chicken on top of them. Top it off by sprinkling the basil and drizzling the olive oil over the top.
Baked Beans with a Twist
Low in fat, high in energy, and soft on the pocket book, this is one meal that is both flavorful and a little on the "different" side. This one is a favorite for college students and young people due to how inexpensive it is to make and how flavorful it can be. Feel free to add little bit of other things to this recipe to make it a little more your own.
Ingredients:
1 tsp oil
1 onion (halved and thinly sliced)
2 strips of streaky bacon (cut into large pieces)
1 tsp sugar (brown, preferably)
14 oz can chopped tomatoes
3/4 cup stock from a cube
14 oz can cannellini beans (or haricot beans in water)
1 tbsp flour
1/2 tsp cayenne pepper
1 tsp dried mixed herb (optional)
2 baking potatoes (cut into 16 wedges)
2 tsp oil
Directions:
Heat oven to 390 degrees F. Mix together the flour, cayenne pepper, and the herbs. Add salt and pepper. Toss the seasoning with the potatoes and oil until the potatoes are well coated. Put onto baking sheet then bake for about 35 minutes until crisp and cooked through. Heat the oil in a non-stick pan, then gently fry the onion and bacon together until the onions are softened. Stir in the sugar, tomatoes, stock and seasoning to taste.Simmer the sauce for five minutes, then add the beans. Simmer for another five minutes until the sauce has thickened. Serve with the wedges.
If you're looking for recipes, take a look at the Platinum Recipes Collection.
The Platinum Recipes Collection is the Internet's Most Comprehensive Recipes Collection.
Article Source: http://ezinearticles.com/?expert=Patrick_Carpen
Monday, 24 May 2010
Cheap and Easy Recipes - Gourmet Sauces For You
By David Bakke
If you have kids, you will realize the obvious value of a cheap recipe; however, you will love the value of a fast and easy recipe!
Well, I have got something for you that should really help out.
First, I love cooking. I have cooked since I was 8, and it has always been a passion of mine. So much that I spent the better part of my professional career in corporate restaurant management. I got out of it several years back because I was tired of the hours, but my passion for cooking remains.
But alas, with the addition of our young son to the household, my days of spending extra time in the kitchen trying out a new gourmet recipe came to a shocking halt. Since his birth almost that has turned into "run in there and throw something together as fast as possible"-and hopefully something that will make a lot of leftovers.
Well, recently, I had gotten the urge for some different stuff. I can't remember exactly how it happened, but I was sautéing some vegetables and I was trying to figure out a way to jazz them up a little.
I took one look into the pantry, saw quite a few flavors of baby food that my son was no longer interested in, and voila!
Tossed a jar or two in there and I had an instant vegetable stew.
Let me explain. One small jar of baby food costs bout fifty cents or less. I would not use this idea to create a sauce for three pounds of baked chicken or anything like that. You could, but you might lose the savings, as that would get a little pricey.
Since my discovery, I have used it strictly on boiled, sauteed, or steamed veggies. Just before serving. I drop 1 or to jars of bay food over them, stir them in and almost immediately remove from heat.
The possibilities are endless, especially since there are about a million flavors of baby food.
So far, I tried a jar of Peas and Brown Rice over sauteed mushrooms and peppers (quite a unique taste).
I also did a sweet potato baby food mixed in sauteed streamed squash and zucchini.
Again, you can really try about any combination at all. It turns any cooked veggie dish into a fast and easy vegetable stew.
One more quick secret-I even served this when entertaining friends a few nights ago. Guess what? They were dying for the recipe!!!
Would you like to learn more tips and strategies on how to impact and improve your personal economy? Visit me at my personal finance blog http://yourfinances101.com/blog
There you can check out my recently published book, "Don't Be A Mule: A Common-sense Guide to Saving More, Spending Less, and Generating Extra Income in Your Everyday Life."
Article Source: http://EzineArticles.com/?expert=David_Bakke
If you have kids, you will realize the obvious value of a cheap recipe; however, you will love the value of a fast and easy recipe!
Well, I have got something for you that should really help out.
First, I love cooking. I have cooked since I was 8, and it has always been a passion of mine. So much that I spent the better part of my professional career in corporate restaurant management. I got out of it several years back because I was tired of the hours, but my passion for cooking remains.
But alas, with the addition of our young son to the household, my days of spending extra time in the kitchen trying out a new gourmet recipe came to a shocking halt. Since his birth almost that has turned into "run in there and throw something together as fast as possible"-and hopefully something that will make a lot of leftovers.
Well, recently, I had gotten the urge for some different stuff. I can't remember exactly how it happened, but I was sautéing some vegetables and I was trying to figure out a way to jazz them up a little.
I took one look into the pantry, saw quite a few flavors of baby food that my son was no longer interested in, and voila!
Tossed a jar or two in there and I had an instant vegetable stew.
Let me explain. One small jar of baby food costs bout fifty cents or less. I would not use this idea to create a sauce for three pounds of baked chicken or anything like that. You could, but you might lose the savings, as that would get a little pricey.
Since my discovery, I have used it strictly on boiled, sauteed, or steamed veggies. Just before serving. I drop 1 or to jars of bay food over them, stir them in and almost immediately remove from heat.
The possibilities are endless, especially since there are about a million flavors of baby food.
So far, I tried a jar of Peas and Brown Rice over sauteed mushrooms and peppers (quite a unique taste).
I also did a sweet potato baby food mixed in sauteed streamed squash and zucchini.
Again, you can really try about any combination at all. It turns any cooked veggie dish into a fast and easy vegetable stew.
One more quick secret-I even served this when entertaining friends a few nights ago. Guess what? They were dying for the recipe!!!
Would you like to learn more tips and strategies on how to impact and improve your personal economy? Visit me at my personal finance blog http://yourfinances101.com/blog
There you can check out my recently published book, "Don't Be A Mule: A Common-sense Guide to Saving More, Spending Less, and Generating Extra Income in Your Everyday Life."
Article Source: http://EzineArticles.com/?expert=David_Bakke
Friday, 21 May 2010
A quick party food
I am organising a party for school kids.
What I offer:
What I offer:
- home made burgers
- home made chips
- chicken nuggets
- salad (tomatoes, lettuce and cucumber)
- juice or water to drink.
Thursday, 20 May 2010
A quick barbecue
We are going to have a BBQ during the weekend. I got chicken legs and a sauce. I am going to marinate them in it before cooking. I think I will prepare some roasted potatoes and a salad, as well.
As a dessert, I suggest a flan with peaches. Get a flan and tinned peaches. Drain the juice and spread peach pieces on the flan. You can also add a jelly on top. It is delicious.
As a dessert, I suggest a flan with peaches. Get a flan and tinned peaches. Drain the juice and spread peach pieces on the flan. You can also add a jelly on top. It is delicious.
Wednesday, 19 May 2010
Tasty Vegan Soup Recipes
By Christine Szalay Kudra
A vegan does not eat animals or animal products, which rules out meat, fish, poultry, milk, eggs, and cream. Vegans do however eat nuts, fruit, vegetables, herbs, spices, and grains, which means there are plenty of tasty vegan soup recipes that you could create without sacrificing any flavor.
If you are a fan of vegetable soups like pumpkin soup, you can make something like this if you have vegan or vegetarian guests coming to visit. Pumpkin soup is a particular favorite and there are many varieties that you can make.
Use a vegetable stock instead of chicken or beef stock and add whichever other vegetables you fancy. If you want to make a creamy soup, you can use a vegan creamer for a similar effect. You might prefer to make a spicy pumpkin soup or a fragrant curried pumpkin soup recipe.
How to Adapt Non-Vegan Soups for Vegans
There are some ingredients which you need to alter when making a non-vegan soup and there are other things that you cannot substitute. Be careful when cooking for strict vegans because there are some things that you might not know contain animal products.
Wine, for example, sometimes contains gelatin, fish bladders, or egg whites. The same applies to beer. Mayonnaise often contains eggs, although you can get vegan and vegetarian versions of mayonnaise. You can even get vegan Worcestershire sauce because the original product contains anchovies.
Maple syrup sometimes contains tiny amounts of butter, cream, or milk, which might surprise you. This is to stop the syrup from foaming. Flour tortillas might contain whey, glycerides, and lard. Tomato-based sauces sometimes contain animal fat, so check the ingredients labels on anything you buy to serve vegan guests, just in case.
Recipe for Vegan Soup with Lentils and Leeks
This delicious soup is suitable for vegans and non-vegans alike because it is so rich-tasting and full of wonderful flavor and texture. The combination of leeks, carrot, celery, onion, and tomatoes provide the base for this soup and garlic, thyme, and bay leaf are used to add an herbal taste. The barley and lentils add extra flavor and texture and this is a very nutritious soup. It makes enough to serve eight people.
What you will need:
2 sliced leeks
1/4 cup raw barley
1 minced clove garlic
1 chopped carrot
1 chopped rib celery
9 cups vegetable stock
19 oz can chopped tomatoes with liquid
1 chopped onion
1 cup raw lentils
1 bay leaf
1 tablespoon vegetable oil
1/4 teaspoon dried thyme
Salt and black pepper, to taste
How to make it:
Saute the leeks and onion with the garlic in a soup pot in the oil until tender. Add the lentils, bay leaf, vegetable stock, and barley. Bring the soup to a boil and turn the heat down. Simmer the soup for half an hour, stirring it occasionally.
Add the rest of the ingredients and cover the soup pot. Simmer the soup for an hour or until the lentils are tender. Remove the bay leaf and serve.
Vegetable soup recipes are nourishing and filling. You might like to make a delicious, vegan-friendly pumpkin soup recipe such as classic pumpkin soup or a pumpkin and onion soup. This is such a delicious, warming dish on a cool evening and there are pumpkin soup recipes for non-vegans that you might like to try too.
Find all the best pumpkin soup recipes at PumpkinSoup.org
Article Source: http://ezinearticles.com/?expert=Christine_Szalay_Kudra
A vegan does not eat animals or animal products, which rules out meat, fish, poultry, milk, eggs, and cream. Vegans do however eat nuts, fruit, vegetables, herbs, spices, and grains, which means there are plenty of tasty vegan soup recipes that you could create without sacrificing any flavor.
If you are a fan of vegetable soups like pumpkin soup, you can make something like this if you have vegan or vegetarian guests coming to visit. Pumpkin soup is a particular favorite and there are many varieties that you can make.
Use a vegetable stock instead of chicken or beef stock and add whichever other vegetables you fancy. If you want to make a creamy soup, you can use a vegan creamer for a similar effect. You might prefer to make a spicy pumpkin soup or a fragrant curried pumpkin soup recipe.
How to Adapt Non-Vegan Soups for Vegans
There are some ingredients which you need to alter when making a non-vegan soup and there are other things that you cannot substitute. Be careful when cooking for strict vegans because there are some things that you might not know contain animal products.
Wine, for example, sometimes contains gelatin, fish bladders, or egg whites. The same applies to beer. Mayonnaise often contains eggs, although you can get vegan and vegetarian versions of mayonnaise. You can even get vegan Worcestershire sauce because the original product contains anchovies.
Maple syrup sometimes contains tiny amounts of butter, cream, or milk, which might surprise you. This is to stop the syrup from foaming. Flour tortillas might contain whey, glycerides, and lard. Tomato-based sauces sometimes contain animal fat, so check the ingredients labels on anything you buy to serve vegan guests, just in case.
Recipe for Vegan Soup with Lentils and Leeks
This delicious soup is suitable for vegans and non-vegans alike because it is so rich-tasting and full of wonderful flavor and texture. The combination of leeks, carrot, celery, onion, and tomatoes provide the base for this soup and garlic, thyme, and bay leaf are used to add an herbal taste. The barley and lentils add extra flavor and texture and this is a very nutritious soup. It makes enough to serve eight people.
What you will need:
2 sliced leeks
1/4 cup raw barley
1 minced clove garlic
1 chopped carrot
1 chopped rib celery
9 cups vegetable stock
19 oz can chopped tomatoes with liquid
1 chopped onion
1 cup raw lentils
1 bay leaf
1 tablespoon vegetable oil
1/4 teaspoon dried thyme
Salt and black pepper, to taste
How to make it:
Saute the leeks and onion with the garlic in a soup pot in the oil until tender. Add the lentils, bay leaf, vegetable stock, and barley. Bring the soup to a boil and turn the heat down. Simmer the soup for half an hour, stirring it occasionally.
Add the rest of the ingredients and cover the soup pot. Simmer the soup for an hour or until the lentils are tender. Remove the bay leaf and serve.
Vegetable soup recipes are nourishing and filling. You might like to make a delicious, vegan-friendly pumpkin soup recipe such as classic pumpkin soup or a pumpkin and onion soup. This is such a delicious, warming dish on a cool evening and there are pumpkin soup recipes for non-vegans that you might like to try too.
Find all the best pumpkin soup recipes at PumpkinSoup.org
Article Source: http://ezinearticles.com/?expert=Christine_Szalay_Kudra
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