My Pumpkin Soup Recipe is my way of notifying my family that winter is here.

For some people the pumpkin soup recipe is a sign of Halloween coming, but trust me – after trying this Pumpkin Soup Recipe you’ll find yourself making it over and over again.

Pumpkin Soup Recipe Ingredients:

• 2 Pounds (900 gr) peeled and chopped Pumpkin
• 1 roughly chopped large onion
• 1 peeled and chopped large potato
• 1 peeled and chopped large carrot
• 1 stick of chopped celery, strings discarded
• 1.5 pints (700 ml) vegetable stock
• 1 vegetable stock cube
• 1oz (25g) butter
• half pint cream
• 2 tblspoons of chives chopped to garnish
• Salt and pepper

This pumpkin soup recipe is very easy to prepare – follow the preparations below and your pumpkin soup is ready to serve within one hour!

Pumpkin Soup Recipe preparations:

1. In a large heavy bottomed saucepan melt the butter and add all the vegetables
2. Cook gently for 5 minutes, stirring occasionally. Make sure the vegetables don’t get brown
3. Add the vegetable stock and the stock cube and stir
4. Simmer gently for about 20 minutes until the vegetables are just cooked and then purée with a blender
5. Return the puréed vegetables to the saucepan and season to taste
6. Add the cream and re-heat very gently
7. Sprinkle with the chopped chives before serving to complete the pumpkin soup recipe

Pumpkin Soup Recipe Tips:

• If you plan to freeze this pumpkin soup do not add the cream until you defrost the soup before serving
• This Pumpkin Soup Recipe can be kept refrigerated for over a week
• This Pumpkin Soup Recipe takes about 25 minutes of preparations and about 30 minutes cooking

If you have any comment regardeing this Recipe please let me know, I’d appreciate if you could recommend this pumpkin soup recipe using une of the social networks below.

Happy Cooking

This Samosa recipe is a vegetarian Samosa recipe, I’ve posted a different post for meat Samosa recipe.

So, let’s start with this Samosa recipe, trust me, it tastes just great!

Samosa recipe Ingredients:

For the Samosa stuffing:

• 2 cups boiled and cubed potatoes
• 1/4 cup cooked green peas
• 1/2 tsp Garam Masala
• 1/2 tsp salt
• 1/4 tsp Red chili powder
• 1/4 tsp Ginger paste
• 1/4 tsp fennel seeds or powder

For the Samosa covering:

• 1 cup plain flour
• 1/2 tsp salt
• 1 tbsp oil
• Water to form dough
• Oil for deep frying

Samosa recipe Preparations:

• Mix flour, salt and 1tbsp oil
• Add water little by little, form tight dough and keep aside
• Mix all the stuffing ingredients together in a bowl
• Take a lime sized ball of dough and roll out in a circle of about 6″ diameter on a rolling board using a rolling pin
• Cut the round into half, each half makes one Samosa
• Add a big tablespoonful of the stuffing on one piece, fold into a triangle, holding the stuffing in carefully. Press the edges together to seal.
• Form all the Samosas in the same way
• Heat oil for frying and keep it on medium heat
• Add the Samosas into the hot oil and fry on both sides till they are golden brown
• Remove and drain well
  

And here’s how your Samosa should look like when you finish this Samosa recipe:

Samosa Recipe

This Samosa recipe doesn’t take much time, and yet it’s a great Samoa recipe!

If you want Meat Samosa Recipe, please read my Meat Samosa Recipe post

Happy Cooking

Guacamole recipe can be described as an Avocado salad recipe, but this Mexican side dish can only be regarded as “guacamole“.

In food, besides the ingredients and recipe there’s a huge importance for the presentation, and the dish’s name is a part of the presentation.
You must admit that a Guacamole recipe is much more appealing than an Avocado salad J

There are many advantages for using a Guacamole recipe:

• Guacamole recipe is easy to make
• Guacamole recipe makes a great dish
• Guacamole recipe is very nutritious, full of vitamins and contains a lot of fiber

In fact, Guacamole recipe makes a dish you can eat every day!

This Guacamole recipe makes a smoked, spicy Guacamole, I hope you like it.

Guacamole Recipe Ingredients:

• 3 avocados
• 1 small plum tomato
• 1/3 cup finely diced red onion
• 1 small minced chipotle
• 2 jalapeño peppers seeded and minced (you may add some of the seeds if you like very spicy dish)
• 1 minced garlic clove
• 2 tablespoons fresh lemon juice
• Salt to taste

Guacamole Recipe Directions:

• Peel the 3 Avocados and cut them into 1/2 inch dices, move the cutted dices to a bowl
• Cut the tomato into ¼ inch dices, add the dices to the bowl
• Add the onion, chipotle, jalapeño, garlic and lemon juice to the bowl and mix well
• Season with salt to taste

When you done making this Guacamole Recipe, serve it with Tortilla chips and enjoy!

You are also welcome to try this Guacamole recipe, hope you’ll like at as well as I did

Happy Cooking

Guacamole recipe makes it the best way to bring the amazing taste of Avocado to your table.

There are many advantages to the Guacamole recipe: it takes minutes to prepare, it’s much healthier than most dips and the taste is amazing.
It’s so good that I’ll try to add more Guacamole Recipe soon.

As with many other dips, Guacamole is best when served fresh, and as the Guacamole recipe is so easy to make, try to make it just before serving.

Guacamole will keep for several days in the refrigerator, but you must make sure to have it wrapped as tightly as possible, and have a dash on lemon on it to keep it from turning brown.
Having a good Guacamole recipe is a good start, but the presentation is always very important, so you don’t want to serve a brown Guacamole…

Guacamole recipe Ingredients:

• 3 Avocados

• 1 Medium Red Onion

• 3 Plum Tomatoes

• 2 Jalapeño Pepper

• 1 wedge of Lemon

• 1 Tbsp of Cilantro

• 1 Tsp of Salt

Guacamole Recipe Directions:

• Chop the Red Onion into small pieces and put it in a large bowl
• Remove the core of the Plum Tomatoes and through it
• Chop the rest of the Tomatoes into small pieces and add to the bowl with the red onion
• Chop the Jalapeño peppers and add them to the bowl (As the Jalapeño Peppers are very hot, you might want to slice them in half and remove the seeds before chopping it)
• Slice the Avocados in half, remove the avocado from the skin and add the avocados to bowl (If you remove the skin with care, you can use it for serving the Guacamole in it)
• Using a fork and spoon, mash and mix all of the ingredients that are in the bowl together
• Add Salt and Cilantro to the bowl and mix it
• Cut a wedge out of the lemon, squeeze the lemon juice into the bowl and mix (In addition to the flavor, the lemon juice keeps the Guacamole from turning brown)

That’s it – your Guacamole recipe is finished and ready to serve.

Here’s a picture of serving the Guacamole using the Avocado’s skin.

Please note that due to the Jalapeño Peppers this Guacamole recipe can be a little hot, so taste it and add Avocado if needed.

I hope you find this Guacamole recipe useful and more important – try it and enjoy it!

You are also welcome to try this Guacamole recipe, hope you’ll like at as well as I did

Happy Cooking

Asparagus is one of my favorite vegetables.
Apart from being tasty and easy to make, Asparagus is a natural diuretic, a heart-healthy food, containing no fat, cholesterol or sodium

There are many different easy and tasty ways to cook Asparagus, but first you should choose the right Asparagus.

How to select the right Asparagus

Before you learn How to Cook Asparagus, make sure to pick the right spears.
The key is to select straight, firm, uniformly sized spears with closed tips. (The spears being of uniform size ensure even cooking). The end cut should be moist, not dry.
You shouldn’t be bothered with the Asparagus thickness, as Asparagus with fat spears are just as tasty as those with thin spears.
As asparagus deteriorates rapidly, it’s important to select bundles that are refrigerated.

A few tips before moving to How to Cook Asparagus

• Asparagus should be used within two or three days of purchase, the fresher the Asparagus is, the better
• If you do need to keep the Asparagus for a day or two, you should place the spears upright in a bowl or a small vase filled with cold water
• Another storing option is to wrap the ends of the spears in a damp paper towel and refrigerate them
• Avoid cooking asparagus in an iron pot, as it would alter the Asparagus’ color
• If the asparagus is particularly tough or old, remove the skin from the stalk with a vegetable peeler
• Once cooked the Asparagus should be kept warm or in room temperature,  as refrigeration dulls the flavor

So, How to cook Asparagus

Generally speaking, you don’t even need a recipe for Asparagus.
You just steam, boil or grill it, add butter, salt and pepper and you’re done!It really is that easy, but there are some steps you should follow:

1. Soak the asparagus in cold water for several minutes. Swish it to remove dirt and grit
2. Cut off the hard woody ends of the Asparagus.
   The tip of the asparagus is very tender, but the further down you go on the stalk, the tougher it gets
3. Set aside the discarded stems, they can be cooked and pureed for sauces and soups
4. When boiling, tie the asparagus in bundles (this makes them easy to remove all at once) and immerse in boiling, salted water.
   Blanch for about 10 minutes, or just until tender
5. If using an asparagus cooker or tall pot, tie and stand the asparagus upright with the spears above water, then cover and cook just until the stalks are tender but still firm
6. If you’re using the microwave for cooking the Asparagus, arrange the spears in a round baking dish with the tips toward the center. Add 2 tablespoons of water.
   Cover and cook on HIGH (100% power) for 8 minutes or until crisp-tender, rotating the dish a half turn after about 4 minutes
7. When the asparagus is perfect, transfer it with tongs to a bowl of ice water. 
   This stops the cooking and sets the bright green color

Asparagus is best eaten on the same day as cooked, but will keep for another day, losing only a little of its flavor and texture in the refrigerator.

Happy Cooking .