Pumpkin – the queen of autumn
One of the most beautiful and healthiest fruits of autumn is certainly the pumpkin. I love it for its warmth, softness and color – that orange that seems to bring sunshine into the kitchen and into days that are becoming shorter.
There are many types of pumpkins, each with its own personality and flavor: Hokkaido with mild, sweet notes and an edible skin, butternut squash with velvety flesh and a deep aroma, kabocha with a delicate, almost chestnut-like taste… Each of them brings something unique to a dish, but they all share one common trait: warmth.
Pumpkin is a true little treasure trove of health. It is rich in beta-carotene, natural collagen and vitamin C, helping to strengthen the immune system and detoxify the body. In autumn, when our bodies crave soothing, nourishing meals, pumpkin is exactly what we need.
It holds a special place in my kitchen. In creamy soups with a drop of pumpkin seed oil, in risotto with sage, baked with a sprig of rosemary, and even in cakes. The aroma of roasted pumpkin takes me back to childhood, when homes were warmed by stoves and the scent of caramelized edges spread throughout the apartment.
Pumpkin reminds us that autumn is not the end of summer, but the beginning of something new. Of a slower pace, warm meals, gatherings around the table and gratitude for all that nature provides.
Creamy Hokkaido Pumpkin Soup with Ginger and Pumpkin Seed Oil
There is something almost medicinal in a bowl, and that is creamy pumpkin soup. Hokkaido pumpkin is my favorite because it has an edible skin and a sweet, nutty flavor.
Ingredients:
– 1 small Hokkaido pumpkin
– 1 large potato
– 1 onion
– 2 cloves of garlic
– a piece of fresh ginger (about 2 cm)
– olive oil
– salt and freshly ground black pepper
– vegetable stock or water
– a little cream or a tablespoon of butter (optional)
– pumpkin seed oil and seeds for finishing
Preparation:
1. Remove the seeds from the pumpkin and cut it (with the skin) into cubes.
2. Sauté the onion, garlic and potato in olive oil until golden. When everything softens, add the pumpkin and grated ginger.
3. Pour in the stock, season with salt and cook for about 20 minutes.
4. When everything is soft, blend with an immersion blender into a silky cream.
5. Optionally, add a tablespoon of butter or cream, stir and bring to a brief simmer.
Serve with a few drops of pumpkin seed oil and seeds.
Kabocha Cake with Almonds and Orange
Kabocha pumpkin has a creamy texture and natural sweetness, making it perfect for cakes. This cake is soft, fragrant and full of autumn character – perfect with tea or morning coffee.
Ingredients:
– 400 g of kabocha pumpkin puree (roasted and mashed)
– 3 eggs
– 150 g of brown sugar
– 100 g of ground almonds
– 100 g of all-purpose flour
– 1 packet of baking powder
– 100 ml of olive oil or melted butter
– grated zest of 1 orange
– a pinch of cinnamon and nutmeg
– a pinch of salt
Preparation:
1. Mash the roasted pumpkin into a puree and let it cool.
2. In a bowl, beat the eggs and sugar until frothy, then add the oil, pumpkin and orange zest.
3. Mix in the dry ingredients: almonds, flour, baking powder and spices.
4. Pour the mixture into a baking pan lined with baking paper and bake for 35–40 minutes at 180°C.
5. When cooled, optionally dust with powdered sugar or spread a thin layer of orange marmalade.
This cake has that homemade aroma that fills the house with warmth, just like it used to.
