Pumpkin (Chocoa) Cake

After making pumpkin soup, pumpkin risotto and roasted pumpkin seeds, we had still some pumpkin left over and had to make a cake.

I took inspiration from this, but I just could not bring myself to use so much sugar or vegetable oil, so I revisioned slightly the ingredients. The result was still quite soft and moist.

  •  4 large eggs
  • 150gr sugar
  • 150ml vegetable oil
  • 150ml milk
  • 420gr blended fresh pumpkin
  • 450gr self raising flour
  • 1 tbsp raw cocoa
  • 1 tsp bicarbonate of soda
  • 1 tsp salt
  • 1 tsp cinnamon


  • mix everything together well
  • Pour in a 25cm diameter buttered cake tin.
  • Cook in a pre-heat (180°C) oven for 35 minutes.


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!