Apple cinnamon pumpkin soup

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Hi there – long time no see! We had end of our first course with HUGE projects, so I spend the last week working like crazy, and had no time to anything else. Buhuu, not nice! After that crazy week, I went to a small autumn holiday with Lady A, and spend all last week wondering around Luxembourg and Antwerp. I have almost 900 photos to go through from our trip, but little by little I will start sharing stories and tips from those two beautiful cities. But before that, I will share a recipe after a way too long time. My kitchen situation has improved from the beginning (thanks babe), so I have had finally the opportunity to test out new ideas in the kitchen, and spend time cooking. I can tell you, a lot more coming!

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It should not be surprise to anyone that late autumn is THE pumpkin season. I have been seeing pumpkins in the supermarkets, social media, cooking shows and well, basically I feel they have been everywhere. So I decided that it is time to work with this delicious vegetable and I ended up buying few different pumpkins from the farmers market. I have loved roasted pumpkin soup for a long time, but this time I wanted to try a little new twist. I ended up adding cinnamon and apple to the soup, with coconut cream. This way I could still have the delicious roasted pumpkin taste, but with little softer tone as I think the apple and cinnamon nicely takes the pumpkin flavor little down.


Apple cinnamon pumpkin soup

Serves 4 // time 90 min. // dairy free


  • 1,1 kg butternut squash
  • 3 apples ( ~300 g)
  • 2 carrots
  • 2 shallot onions
  • olive oil
  • 1,2 l water
  • 250 ml organic coconut milk
  • 45 ml organic vegetable bouillon powder
  • 3 cinnamon sticks
  • black pepper
  • salt
  • pumpkin seeds




PREHEAT  the oven into 250 degrees (C)

CUT unpeeled butter squash into slices

PUT the pumpkin slices in a baking tray covered with baking paper, and pour a little olive oil over the pumpkin slices

ROAST in the oven for 40 minutes

PEEL and CUT the apples, carrots and onions into small pieces

PEEL warm pumpkin slices and cut into smaller pieces (I like to peel the pumpkin after roasting, and not when the pumpkin is raw, as then the skin comes much more easier out)

FRY first the onions, apples and carrots in a small amount of olive oil, until they start to be soft

ADD PUMPKIN pieces, water and bouillon powder

MIX well and add cinnamon sticks, salt and pepper

LET BOIL on low heat for 20 minutes

PUREE the mixture (I was using blender for this)

ADD coconut milk and stir until smooth

SERVE with pumpkin seeds and ENJOY!



The soups is amazingly good when you eat it simply with pumpkin seed and fresh bread. But you could also add some fried bacon to it, as the salty bacon gives a nice contrast to the soup. Also creamy yogurt could work well in the top, so there is version for everyone.



I hope October was to you as good as it was to me. I have been waiting to November like a child is waiting a Christmas, as this month I am getting so many visitors from Finland. Can’t wait to see my friends and family!




Chanterelle galette – gluten free

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It has been way too long time since I posted a recipe here. I have been living the past two months in a summer home and 99% of my kitchen things are at the moment in my mothers attic. It is sad as now when there are all the amazing fresh seasonal ingredients I cannot cook as much as I want. But yesterday I decided, that I will not let the poor kitchen to stop me doing what I love, so I spend half day planning, cooking and photographing. Today I will share this delicious chanterelle galette, as now the mushroom season here is starting and chanterelles are easy to find. Later something seasonal, but sweet coming!

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Galette is typical French pie made without pie dish. It is usually flat round and no two galettes look the same. I love galette as it is so easy to make with only few ingredients. And because you can make it without pie dish, galette is easy to make in places such as summer house. Many do not have fully equipped kitchen in their summer houses, so this is a perfect way to turn those fresh ingredients you pick from the forest into a delicious salty or sweet treat. And that is the other thing I love about galette; you can use this simple crust for both, salty and sweet galettes.

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Chanterelle galette – gluten free

Serves 3-4



  • 180 g buckwheat flour
  • 1 teaspoon of baking powder
  • 1 / 2 teaspoon of cane sugar
  • 1 teaspoon of rose salt
  • 1 / 2 dl oat cream ( you can also use soy cream)
  • 100 g butter


  • 150 g fresh chantarelles
  • two small spring onions (not the green parts)
  • pat of butter
  • hint of salt
  • hint of black pepper
  • fresh thyme
  • 125 g Buffalo mozzarella

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PREHEAT the oven into 225 degrees (C)


MEASURE all the ingredients into big bowl

MIX with your hand until the pastry begins to come together

COVER the bowl with a clean towel and leave to rise for a while


CUT the buffalo mozzarella in to thin slices

CUT the spring onions into thin circles

SLICE the chanterelles, but do not make too small pieces so that they keep their shape better when you fry them

ADD the butter to a frying pan and allow to warm

FRY the onion and the chanterelles until they become soft

SEASON with rose salt, black pepper and fresh thyme

Assambling the galette

SPREAD into a clean work surface buckwheat flour

ROLL OUT the pastry dough into a thin circle

TRANSFER the pastry dough to a baking paper

PLACE first the mozzarella slices in to the middle – leave about 2 cm from the edges without filling

ADD the filling on top of mozzarella slices

GENTLY fold over the pastry border, so that the edges will be overlapping the filling – be careful here, the dough brakes easily.

BAKE for 35-45 minutes in the center of the oven

DECORATE with fresh thyme and ENJOY!

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I love that galette is not meant to be perfect. The crust is folded over your filling and the imperfect turns into something so simply good.

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I wish you will enjoy the season and all its fresh ingredients – lovely Wednesday evening to you!






Delicious shrimp pasta with pesto

I hear a lot those stories where people travel to Italy and eat so much delicious pasta during their trip, that they don`t want to hear or see any pasta for a long time after. I am not one of those people, I simply love love love pasta. And today, less than two days after my trip, I found myself cooking this simple but yet delicious shrimp pasta for lunch. This recipe has been one of my favorites lately and I think it fits perfectly on many different occasions. So if you need some inspiration example for tonight’s dinner, here is an idea for you!

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Shrimp pasta with fresh pesto

Serves 1


  • 80g whole wheat pasta
  • 10 king prawn tails
  • 1/3 of a zucchini
  • 30 g fresh basil leafs (I used one full pot)
  • 3 cloves of garlic
  • 10g pine nuts
  • 50g grated Parmesan cheese
  • 2 tbs of olive oil
  • salt


START by putting the pasta water to boil. Don`t forgot to add little salt to the water.

WHILE the water is starting to boil, prepare the pesto. Add basil leafs, shelled garlic cloves, pine nuts, grated Parmesan and olive oil to a mixer and make a smooth mix. Add salt if needed.

USE julienne peeler (or example grater or spiral slicer) and make noodles from the zucchini. In this point the pasta water should be boiling so add the pasta to the water.

FRY  zucchini noodles in a small amount of olive oil for few minutes. The point is just to make them little softer, not to over cook them.

TAKE the zucchini noodle from the pan when they are soft and add the shrimps to the same pan. Fry few minutes until they are ready.

POUR out the pasta water and mix the pasta with the fresh pesto, zucchini noodles and shrimps. Sprinkle little Parmesan cheese in the top and enjoy!

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