Autumn at the country side

The season changes at the country are more noticeable as in the city and I am still enjoying the vibes of my favorite season, the colors, the warm and soft lights in the morning and in the evenings, as well as the food and this special melancholy feeling when it´s rainy and crazy windy outside and you are siting home with a cup of tea in your hands cuddled in a soft blanket. It´s the right time to put on the fireplace and lit some candles and enjoy the change from bright Summer to cosy Autumn. 

With the change of temperature one longs for more soul food, food which gives us some warmth from inside, food which is still not as heavy as we would like it in winter, but it should be more than a salad what we just love in Summer. My dish to welcome Autumn in our house is usually our all favorite pumpkin soup. It´s easy made, taste delicious, can be varied in so many different ways and the color is simply stunning. They say you eat your food with your eyes too and this dish is definitely the ultimate "eyes eating food" for me. Pumpkins are fun in many ways, not only for eating, but for decorating or carving funny or scary faces...

And as the Autumn progresses, we are also moving forward with our renovations and decorating in our new home. My passion for interior design grows on me as well as building furniture, another bench was built and found its place in our new guestroom. New projects are planned and I am looking forward to see them completed. They say Swedish winters are long and as it gets colder, darker and rainier there is not much you can do outside. I think I know already now how I will overcome my first long Swedish winter then.... which will surely involve more experimenting with the wood!!!

Today some cosy pictures of the lovely Autumn at Halland County and a recipe of a pumpkin soup, which might also brighten up your Autumn evenings...

Pumpkin - Sweet potatoes soup

  • 1 pumpkin
  • 1 onion
  • 2 gloves of garlic
  • some ginger (finely grated)
  • dash of cayenne pepper
  • 2 sweet potatoes
  • 1.5 l vegetable stock
  • 100 ml cooking cream
  • 1-2 teaspoons turmeric
  • salt and pepper

Peel the pumpkin and sweet potatoes and cut it in cubes. Chop the onion and garlic and cook them for a bit in a big pot with some olive oil. Add the pumpkin and sweet potatoes, let them sweat for  couple of minutes, add vegetable stock, ginger, cayenne pepper and turmeric. Put on the lid on your pot, reduce the heat to medium high and let it cook for 20 minutes. Check if the veggies are cooked through and take the pot from the heat. Add the cream and season with salt and pepper is needed. Now puree everything with a blender stick, till you get a smooth creamy soup. Serve the soup with some roasted pumpkin seeds and crispbread.