Pumpkin Soup

As it is getting colder outside, I am in the mood for soups.


  • A medium/small sized pumpkin
  • Two small potatoes
  • One carrot
  • One onion
  • Salt and pepper
  • Cream cheese (optional)


  • Chop the vegetables and cut a ‘hat’ from the pumpkin. 
  • Scoop out the stringy flesh and seeda from the pumkin. I used a tablespoon 
  • Scoop out as much flesh as possible. I used a measuring spoon for this process.   
  • Toss all the ingredients in a pan. 
  • Add ca. 500ml water and salt to taste.
  • Bring to the boil and then simmer for 15-20. I have used a pressure cooker, setting soup for 9 minutes.
  • When ready, blend it with a submersion blender.
  • Optional: add some cream cheese (my kids won’t drink milk, so I very often add cheese to many dishes)
  • Serve in its pumpking with its hat on. The kids loooooved it! 

Pumpkin Seeds

Pumpking seeds are packed with iron! They also have many other super healthy minerals and benefits, but for me it is enough to know they give us loads of iron and proteins. My daughters aren’t too fond of meat, so I am always glad when they eat other sources of iron.


  • A pumpkin
  • Olive oil
  • Salt
  • Spices


  • Clean the pumkin seeds from the stringy flesh, wash and dry them. 
  • In a frying pan heat up a tiny bit of oil.
  • Add the pumkin seeds and frequently stir.
  • When they brown, pass them in a bowl.
  • Season with salt and spices (we used paprika).

Oh my Pumpkin

Today I fell in love with a pumpin. It gave us so much inspiration and energy!

Well, first of all it flooded us with orange. I love this color, especially if it is autumn!

I prepared a speedy hearty soup, which warmed us up. 

While the soup was cooking I have prepared a super powerful snack: pumkin seeds. Lucy loved them!

Finally we made our first, warming up scary (or scared, as Lucy says) pumpkin.

Finally, by accident I took a picture that might end up on my ‘food wall’. For some reason this picture makes me very hungry! 🙂

Happy pumpkin to you all! 🙂