Let yourself be carried along by autumn and try adapting your meal plan to the season as well. We promise you will fall completely in love with these autumn flavours and you certainly won’t regret it. See for yourself and try these delicious autumn recipes.
The short answer. In autumn, cook with what ripens in Czechia at this time of year: pumpkin, mushrooms, cabbage, beetroot, root vegetables, apples and plums. The quickest options are soup or pasta with vegetables in under 30 minutes, and the least work is vegetables roasted on a tray. The World Health Organization recommends eating at least 400 grams of fruit and vegetables a day, and the autumn season makes this easier. Below you will find 10 tried-and-tested recipes, a drink and two new recipes with weights and times, plus an overview of what to cook with each ingredient.
Table of contents
Autumn recipes, which foods and spices to choose?
To bring the perfect autumn atmosphere into your own or your family’s menu, all you need to do is reach for certain foods and spices. On their own, they suit autumn weather perfectly and will cheer you up on both the sunny and the gloomier days of the season.
Seasonal foods and spices
- pumpkin
- apples
- mushrooms
- nuts
- ginger
- cinnamon
- cloves
- nutmeg
- curry
Good fruit choices also include pears, plums or grapes. Rose hips or cranberries are great too.
Which ingredients are in season in Czechia in autumn
In late summer and autumn, Czechia harvests most root vegetables, cabbage, beetroot, pumpkins, potatoes, apples, pears and plums, and mushrooms grow in the forests. Most of these ingredients keep for a long time, which is why Czech cooking has always built its autumn and winter menus around them. For a detailed month-by-month overview, see our article on seasonal foods throughout the year.
- Vegetables. Pumpkin, white cabbage, kale, beetroot, carrots, parsley root, celeriac, parsnips, leeks, onions and garlic
- As a side. Potatoes, which nutritional guidelines do not count as vegetables (explanation below)
- Fruit. Apples, pears, plums, grapes and rose hips
- From the forest and garden. Mushrooms, walnuts and hazelnuts
- Spices that go with them. Caraway, marjoram, thyme, cinnamon, ginger and cloves
Vegetable consumption in Czechia is rising. According to the Czech Statistical Office (Český statistický úřad), which published the data on 1 December 2025, consumption in 2024 was 91.6 kg of vegetables per person, 4.5 kg more than the year before. Fruit consumption was 84.4 kg per person, 0.9 kg less.
In its healthy diet fact sheet of 26 January 2026, the World Health Organization (WHO) states: “Everyone over the age of 10 should aim to eat at least 400 grams of fruit and vegetables a day.” This is easy in autumn, because vegetables work well in soups, side dishes, sauces and main meals, and fruit in breakfasts and desserts.
The Healthy Eating Plate model from the Harvard T. H. Chan School of Public Health shows what this looks like on a plate. Vegetables and fruit make up half the plate, and potatoes are not counted in this half because of their effect on blood sugar levels. So treat potatoes as a side and fill half your plate with cabbage, beetroot, carrots or mushrooms.
What to cook with autumn ingredients
Every autumn ingredient has several tried-and-tested dishes you can make even without a recipe. Below is an overview by ingredient, and you will find recipes with exact weights further on in the article.
What to cook with mushrooms
With fresh mushrooms you can make mushroom sauce (recipe number 4 below), kulajda (a creamy Czech mushroom soup), mushrooms scrambled with eggs, risotto or mushroom goulash. Mushrooms also go well with roast potatoes and in omelettes. If you don’t forage for mushrooms, use button mushrooms or oyster mushrooms, and you will find ideas in our article oyster mushroom recipes.
Only eat mushrooms you can identify with certainty. Kateřina Kotíková, head of the Toxicological Information Centre (Toxikologické informační středisko) at the General University Hospital in Prague (Všeobecná fakultní nemocnice v Praze), summed it up for the Novinky.cz website on 27 October 2024: “If people are not sure and cannot really identify gilled mushrooms well, I would not recommend eating them.” On mobile apps for identifying mushrooms, she added: “I definitely can’t recommend apps.”
Always cook mushrooms thoroughly, as a quick sauté is not enough, and never taste them raw. The centre repeatedly warns about poisoning from undercooked mushrooms. Don’t leave cooked mushroom dishes standing in a warm place: put them in the fridge, eat them as soon as possible and reheat them only once. If you suspect poisoning, call the centre’s 24-hour line on 224 919 293 or 224 915 402, and in serious cases call the emergency medical service on 155. You can dry any surplus mushrooms and add them to soups in winter.
What to cook with cabbage
White cabbage keeps for a long time somewhere cool, and you can use it for cabbage soup, braised cabbage to serve with meat, coleslaw with carrots or quick pasta with cabbage and mushrooms (recipe below). Red cabbage works raw in salads or braised with apple, and kale suits soups or goes well with potatoes.
Sauerkraut is a fermented food. In 2021, a Stanford University team including Hannah Wastyk, Christopher Gardner and Justin Sonnenburg described an experiment in the journal Cell with two groups of 18 healthy adults each. The study lasted 17 weeks, and for roughly ten of them one group ate more fibre and the other more fermented foods, such as yoghurt, kefir, kombucha and fermented vegetables including sauerkraut, reaching an average of over six servings a day by the end. In the fermented food group, the diversity of gut bacteria gradually increased and markers of inflammation fell.
The study was small, so treat sauerkraut as a tasty part of a varied diet, not as medicine. Only unpasteurised sauerkraut contains live bacteria, and cooking destroys them. Sauerkraut is also salty, and the WHO recommends that adults have less than 5 grams of salt a day. You will find more fermented foods in our article on natural probiotics in food.
What to cook with beetroot
You can roast beetroot in the oven, boil it, grate it raw into a salad with apple and horseradish, or make it into soup. Borscht also suits autumn: a thick soup of beetroot, cabbage and potatoes that you can soften with a spoonful of sour cream.
Beetroot stains your hands and chopping board. Wear gloves when peeling it, and place it at the edge of the tray so it doesn’t colour the other vegetables. You will find a recipe for roasted root vegetables with beetroot and chickpeas below in the section on tray bake recipes.
What to cook with apples and plums
Apples work in žemlovka (a Czech bread and apple bake, recipe number 9 below), strudel, porridge or with braised red cabbage. Bake plums into a cake or crumble, make them into plum butter, or add them to roast meat, which they complement well.
Ripe autumn fruit is naturally sweet, so you can cut down on sugar in desserts. For more ideas, see our article healthy fruit desserts.
What to cook with root vegetables
Carrots, parsley root, celeriac and parsnips are the basis of stock, sauces and roasted vegetables. Cut into pieces of the same size, they can be roasted on a tray, and when cooked until soft and blended, they make a thick creamy soup even without cream.
Root vegetables add fibre to your diet, and we explain why it matters in our article on high-fibre foods. Don’t throw away clean peelings and tops either, as you can use them to make vegetable stock.
What to cook with pumpkin
Pumpkin features in six of the recipes below, so we won’t go into detail here. We summarise more ideas in our article healthy autumn pumpkin recipes.
Only edible pumpkins belong in the kitchen, however, and ornamental gourds used as decoration are not for eating. In July 2025, the National Institute of Public Health (Státní zdravotní ústav) warned that you cannot tell edible and inedible fruit apart by sight and that the bitter taste is caused by cucurbitacins. “Cucurbitacins are heat-stable and are not destroyed by cooking or freezing,” write the authors Bischofová and Pruša. If a pumpkin or courgette tastes bitter, don’t eat it and throw it away.
How to cook cheaply in autumn
Seasonal vegetables don’t need to be transported from far away and are cheaper in season. It pays to buy cabbage, potatoes, carrots, beetroot, onions and apples in larger packs, as they keep for a long time in a cool pantry or cellar. Pulses are also cheaper than meat and go well with root vegetables.
The biggest saving is not throwing food away. In a report of 27 March 2024, the United Nations Environment Programme (UNEP) stated that in 2022 households threw away over a billion meals a day, and in total almost a fifth of the food available to consumers went to waste. The programme’s Executive Director, Inger Andersen, summed it up: “Food waste is a global tragedy.”
- Plan your meals for the week and shop from a list.
- Cook soups in batches and freeze them in portions.
- Dry mushrooms, apples and plums, ferment cabbage and make stewed apples.
- Blend leftover roasted vegetables the next day into soup or a spread.
- Replace some of the meat with chickpeas or lentils, and the dish will still taste full.
One shop for five autumn dinners
You will save the most when ingredients from one shop are used in several meals. With a head of cabbage, a bag of potatoes, a kilo of carrots, a few beetroots, onions, mushrooms, apples and a pack each of chickpeas and lentils, you can cook for the whole working week without anything wilting in the fridge.
- Monday. Roasted root vegetables with beetroot and chickpeas from the recipe below, and make two trays at once.
- Tuesday. Blend the leftover roasted vegetables with stock into a creamy soup and serve with bread.
- Wednesday. Quick pasta with cabbage and mushrooms, and save half the cabbage for the following days.
- Thursday. Lentil soup with carrots and potatoes. Cook a double batch and freeze half.
- Friday. Cabbage salad with carrot and apple, served with baked potatoes or eggs.
At the weekend you will have time for slower dishes, such as stuffed pumpkin or apple bread pudding. Leftover ingredients are ideal for a soup that you can freeze for the following week.
You will find more budget recipes in the articles healthy and cheap meals and how to save money on food and eat healthily.
Main courses and dinners with a taste of autumn
Delicious autumn recipes that are the ideal choice for the cooler, shorter days of this season. These are hearty dishes that fill you up nicely, warm the body and lift the spirits.
1. Pumpkin soup
Pumpkin is an essential part of autumn, so it simply has to appear in this season’s recipes. This soup is easy to make and contains not a pinch of meat, so it is also perfect for vegetarians. And believe us, it tastes wonderful.
You will need
- a large pumpkin
- 1 onion
- 1,000 ml stock
- oil as needed
- 400 g cooking cream
- curry powder
- salt and pepper to taste
Peel the onion, chop it finely and fry it in a little oil until golden. Then add the diced pumpkin, pour in enough stock to cover it and simmer until soft. Then take the mixture off the heat and leave it to cool.
Blend the pumpkin, stir in the cream and season everything with salt, pepper and curry powder. Return to a low heat and bring to the boil.
Pumpkin soup tastes wonderful with toasted bread croutons.
2. Ginger soup
Ginger gives the soup a sharp, warming flavour that suits damp, chilly days. We sum up what we know about its health effects and what are just promises in our article on the health benefits of ginger. The soup warms you up beautifully and, thanks to the root vegetables and rice, it is filling too.
You will need
- 1 onion
- 2 cloves of garlic
- 1 tablespoon of butter
- vegetable stock as needed
- 1 to 2 tablespoons of grated fresh ginger
- 100 g rice
- grated root vegetables to taste (carrot, celeriac, parsley root, etc.)
- salt and pepper to taste
Peel the onion and chop it finely. Peel the garlic too. Cook the rice.
Fry the prepared onion with the root vegetables in butter. Then add the cooked rice, pour in the stock and cook until soft.
Just before the soup is done, stir in the crushed garlic and freshly grated ginger to give it the right flavour and “kick”. Season with salt and pepper, simmer briefly and serve.
You can also improve ginger soup with pieces of toasted bread.
Tip: Create the perfect autumn atmosphere at home, with everything that goes with it. These autumn decoration ideas will make it easy.
3. Pumpkin spaghetti
Are you a pasta lover? Then you must try this spaghetti, which fits perfectly among autumn recipes. The pumpkin gives it just the right aroma and flavour of autumn. It is a balanced, hearty dish that suits cooler weather. It will win over not only your family but your friends too.
You will need
- 500 g Hokkaido pumpkin
- 2 shallots
- 2 to 3 cloves of garlic
- 200 g ham
- 120 g grated Parmesan
- 250 ml chicken stock
- salt and pepper to taste
- cooked spaghetti
Peel both shallots and all the garlic cloves and chop them finely. Fry them in a drop of oil in a deep frying pan. Then add the pumpkin cut into small pieces. Pour in enough stock to cover the pumpkin and cook until soft. Then blend everything into a smooth cream and stir in half of the Parmesan. If the mixture is too thick, thin it with a little stock or water. Season with salt and pepper.
Dice the ham and fry it in a pan with a drop of oil. Cook the spaghetti according to the instructions and mix it with the prepared pumpkin sauce.
On the plates, sprinkle each portion with the fried ham and the remaining Parmesan.
4. Mushroom sauce
In these cooler days, mushroom-picking season is in full swing, so the taste of mushrooms is also one of the favourite ingredients for autumn recipes. Mushroom sauce simply cannot be missing from this list. If you like mushrooms, tuck in.
You will need
- 250 g mushrooms
- 1 onion
- 2 cloves of garlic
- 30 g butter or bacon fat
- ½ teaspoon of ground caraway
- dried thyme
- 200 g cooking cream
- stock as needed
- salt and pepper to taste
Slice the mushrooms, blanch them briefly in boiling water and leave them to drain.
Chop the onion finely and fry it in butter or bacon fat until golden. Then add the sliced mushrooms, ground caraway, chopped garlic and thyme, and let everything heat through on the hob for a while, stirring often. Then add stock as needed (about 150 to 200 ml), cover with a lid and simmer over a low heat for about 20 minutes, stirring occasionally.
Take the pan off the heat and stir in the cream, warmed to room temperature. Thin the sauce with stock as needed and season with salt and pepper.
It tastes excellent with dumplings, potatoes, gnocchi, rice or pasta.
5. Baked stuffed pumpkin
Do you have a surplus of edible pumpkins left over from Halloween? Or are you simply tired of the usual tedious peeling and cutting? Try this tasty recipe, which lets you skip those steps and still enjoy a great meal. Do not put ornamental gourds from your autumn decorations in the oven, though, as they are not edible (we explain why above in the pumpkin section).
You will need
- 1 large butternut squash
- 500 g minced meat
- 1 shallot
- 4 cloves of garlic
- 2 eggs
- 150 g grated cheese
- oregano
- fresh parsley
- salt and pepper to taste
Cut the squash in half lengthways, scoop out the seeds and then some of the flesh to make room for the meat filling. Finely chop the scooped-out flesh and set it aside.
Lightly score the hollowed squash all over in a criss-cross pattern so that it bakes through better. Take care not to cut through the skin.
Put the minced meat into a large bowl with the peeled and finely chopped shallot, the scooped-out squash flesh and the crushed garlic, then crack in the eggs and add the grated cheese (Gouda, for example), oregano, chopped parsley leaves, salt and pepper, and mix everything thoroughly. Fill the squash with the mixture.
Transfer the stuffed squash halves to a baking tray lined with baking paper and bake in the oven at 180 °C for about 1 hour.
Serve the baked squash whole or sliced together with the filling. Serve it on its own or with potatoes or bread.
6. Chicken curry sauce
The aroma and flavour of curry spices simply suit autumn perfectly (although you will enjoy it at any other time of year too), so you should try this Indian-inspired dish, a curry sauce with pieces of chicken.
You will need
- 1 onion
- 500 g chicken breasts
- 1 tablespoon of potato starch (solamyl)
- 5 tablespoons of oil
- 1 tablespoon of curry powder
- 1 tablespoon of soy sauce
- 200 ml cooking cream
- salt and pepper to taste
Cut the chicken breasts into pieces, season them with salt and pepper and mix with the curry powder and potato starch.
Fry the finely chopped onion in oil in a frying pan until translucent, then add the chicken pieces. Once they are browned, pour in the soy sauce.
Then pour in the cream and simmer over a low heat until thickened. Season with salt and pepper to taste.
As a side dish, you can choose either rice, or pasta or gnocchi.
7. Pumpkin risotto with blue cheese
You can make many recipes from pumpkin, which is why you will find so many of them in this article. It is a truly perfect autumn ingredient and, whole and uncut, it also keeps for a long time in a cool, dry pantry. Store cut pumpkin in the fridge and use it up within a few days. Its sweetish flavour also goes beautifully with risotto and, among other things, gives it a wonderful creaminess. Combined with Czech blue cheese (niva), it makes for a truly delicious culinary treat.
You will need
- 200 g rice
- 250 g butternut squash
- 600 to 700 ml stock
- curry powder and turmeric (optional)
- 100 g grated blue cheese (niva)
- salt, pepper and herbs to taste
Peel the butternut squash, cut it into cubes and cook it in salted water until soft (or steam it). This takes about 15 to 20 minutes. Then drain the water and blend the squash into a smooth purée.
Cook the rice in stock seasoned with salt, pepper and herbs until it is soft and the stock has been absorbed (about 20 to 25 minutes). Then simply mix everything together with the blue cheese and bring to the boil.
Warming autumn soups
Soup is a cheap and quick way to use up autumn vegetables, and it warms you up on cold days. Besides pumpkin and ginger soup (recipes 1 and 2 above), these classics are well worth making in autumn.
- Kulajda, a South Bohemian creamy soup with mushrooms, potatoes, dill and a poached egg, seasoned with vinegar.
- Sauerkraut soup with potatoes, caraway and paprika, with sausage or meat-free.
- Beetroot soup or borscht, which contains cabbage, carrots and potatoes as well as beetroot.
- Mushroom soup with potatoes, marjoram and garlic, which you can also make with dried mushrooms.
- Potato soup with mushrooms and marjoram, which uses up both potatoes and root vegetables.
- Lentil soup made with red lentils, which do not need soaking, and with root vegetables it is ready in under half an hour.
Thicken cream soups with blended potato or root vegetables instead of a roux and cream. Make a large batch of soup, keep some in the fridge and freeze the rest in portions. You will find more recipes in the article simple healthy soups.
Quick autumn dinners in under 30 minutes
For a quick dinner after work, one-pan or one-pot meals work well. In under 30 minutes you can make lentil soup, mushroom scramble with eggs, chicken curry (recipe number 6) or pasta with vegetables.
A few tricks will save you time. Put the pasta water on first, cut vegetables into smaller pieces and use a lid to shorten the cooking time. If you only have a quarter of an hour, get inspired by the article healthy quick dinner in 15 minutes.
Quick pasta with cabbage and mushrooms
A simple dinner made from cheap autumn ingredients that is reminiscent of Czech pasta with cabbage. The cabbage is lightly fried in the pan and turns sweet, while the mushrooms give it a full flavour. Preparation time 25 minutes, 4 servings.
You will need
- 300 g wholemeal pasta (macaroni or square pasta)
- 500 g white cabbage
- 250 g button or oyster mushrooms
- 1 onion
- 2 tbsp rapeseed oil
- 1 tsp whole caraway seeds
- 1 tsp sweet paprika
- 150 g plain yoghurt or soured cream
- salt, pepper and a handful of chopped parsley
Put the water on for the pasta. Remove the core from the cabbage and cut it into strips about 1 cm wide, chop the onion finely and slice the mushrooms.
Fry the onion in the oil until translucent, add the cabbage, caraway and paprika, season with salt and fry under a lid for 10 to 12 minutes, stirring occasionally, until the cabbage softens. Add the mushrooms and fry for another 5 minutes. Meanwhile, cook the pasta according to the packet instructions.
Stir the drained pasta into the pan, season with pepper and add salt to taste. On the plate, add a spoonful of yoghurt or soured cream and sprinkle with parsley. If you want meat, you can fry 100 g of bacon with the onion at the start.
Simple autumn traybake recipes
A traybake is the least effort. You chop vegetables, potatoes or meat, toss them with oil and spices and the oven does the rest, so you do not have to stand at the hob and you only wash one tray.
To make everything cook evenly, cut hard root vegetables into smaller pieces and soft mushrooms or courgette into larger ones. Do not overfill the tray, otherwise the vegetables will steam instead of roast. Once you have the oven on, bake two trays at once. You will find more tips in the article cooking and electricity consumption.
Roast potatoes on a tray work as a side dish with meat or on their own with a yoghurt dip. We write about their place in your diet in the article how potatoes benefit your health.
Roast root vegetables with beetroot and chickpeas
A colourful one-tray meal that is filling even without meat. Chickpeas add protein and the yoghurt dip adds freshness. The next day, blend any leftovers with a little stock to make soup. Preparation time 15 minutes, baking 35 to 40 minutes, 4 servings.
You will need
- 400 g potatoes
- 300 g carrots
- 200 g parsley root or parsnip
- 300 g raw beetroot
- 1 red onion
- 1 tin of chickpeas (240 g drained)
- 3 tbsp rapeseed or olive oil
- 1 tsp salt, 1 tsp sweet paprika, 1 tsp dried thyme
- 150 g plain yoghurt and 1 garlic clove for the dip
Preheat the oven to 200 °C. Peel the potatoes, carrots and parsley root and cut them into pieces about 2 cm in size. Peel the beetroot wearing gloves and cut it slightly smaller. Cut the onion into wedges.
In a bowl, toss all the vegetables except the beetroot with 2 tablespoons of oil, the salt, paprika and thyme, and spread them on a baking tray lined with baking paper. Toss the beetroot with the remaining oil and place it at the edge of the tray so it does not stain the other vegetables. Bake for 20 minutes.
Add the drained and dried chickpeas, mix everything and bake for another 15 to 20 minutes, until the vegetables are tender and the edges turn golden. Meanwhile, mix the yoghurt with crushed garlic and a pinch of salt and serve with the vegetables.
Desserts with the scent of autumn
We have had more than enough savoury main courses, so now it is time to liven up your menu with a sinful treat or round it off with a sweet finish. Various desserts also count as autumn recipes. Just choose ingredients and spices that suit the season.
8. Pumpkin pancakes with salted caramel sauce
An indulgent autumn breakfast or brunch is on the table in no time with these pumpkin pancakes topped with delicious salted caramel sauce. What is more, this treat is very easy to make, and you will really enjoy it. You will find more ideas for a warm morning in the article healthy autumn breakfasts.
You will need
Pancakes
- 250 g pumpkin cut into large pieces
- 2 eggs
- 3 tbsp cane sugar
- 25 g melted butter + a little for cooking
- 125 ml buttermilk or kefir
- 200 g plain spelt flour
- 2 ½ tsp baking powder
- 1 tsp ground cinnamon
- a pinch of salt
Salted caramel sauce
- 50 g roughly chopped pecans
- 50 g butter
- 50 g cane sugar
- 1 tsp salt
- 100 ml whipping cream
Make a pumpkin purée by boiling the pumpkin in water until soft, then draining off the excess water and blending it. Leave it to cool completely. If you want to eat the pancakes for breakfast, it is best to do this step the evening before.
Once cooled, blend the pumpkin with the remaining pancake ingredients until everything combines into a smooth, thick batter (alternatively, mash the pumpkin well and then whisk in the remaining ingredients). Leave it to rest and make the sauce in the meantime.
Toast the pecans in a pan for 1 to 2 minutes until they darken. Tip them out and set aside. Put the butter, sugar, salt and cream in the pan. Bring to the boil, then let it simmer gently for a few minutes until you have a glossy sauce. Stir in the pecans and leave to cool slightly.
Put a knob of butter or a drop of oil in a frying pan and fry the pancakes on both sides until golden. Then spread the pancakes with a filling of your choice (quark, jam or nut butter) and pour over the prepared sauce.
9. Bread pudding with apples and cream custard
Apples also belong to autumn, and what better dessert, or even main course, is there than the well-known classic Czech bread pudding (žemlovka)? You surely all associate it with childhood. Believe us, it can also be made in a healthier way with less sugar, and you will still really enjoy it. Upgraded with a cream custard and served with a scoop of vanilla ice cream, it will delight anyone with a sweet tooth.
You will need
- 6 apples
- juice of ½ lemon
- cinnamon to taste
- 1 tbsp icing sugar (or powdered erythritol)
- 6 bread rolls cut into slices
- milk for soaking the rolls
Cream custard
- 3 eggs
- 400 ml milk
- 200 ml whipping cream
- 1 tsp vanilla extract
- butter for greasing the dish
- optional vanilla ice cream for serving
Coarsely grate the apples, skin and all if you like. Mix them with the cinnamon and lemon juice. Grease a baking dish (approx. 20 × 30 cm) with butter.
First layer the roll slices soaked in milk, then the apple mixture on top. Continue like this until you run out of ingredients.
Make the custard by whisking the eggs, milk, cream, vanilla extract and 1 tablespoon of sugar. Pour the custard mixture over the rolls and apples and cover the dish with foil. Set aside for at least 30 minutes, or ideally overnight in the fridge.
Preheat the oven to 180 °C. Bake the bread pudding for 45 to 50 minutes, until the top is golden and the custard has set. If you want to indulge a little more, serve it with vanilla ice cream.
Tip: Raisins soaked in rum beforehand also taste great in the cream custard or the apple mixture.
10. Pumpkin tiramisu
Tiramisu, the popular Italian treat, tastes great all year round. How about spicing it up with a touch of autumn flavour and aroma? You are sure to love this creamy, no-bake traditional dessert in its special new coat.
You will need
Pumpkin purée
- a small pumpkin
- 2 tbsp cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp ground allspice
- water as needed
Tiramisu
- 300 ml brewed and chilled coffee
- approx. 30 ladyfingers
- 500 g mascarpone
- 200 ml whipping cream
- 250 g pumpkin purée
- 80 g sugar (or erythritol)
- optional rum
- Dutch-process cocoa for dusting
First make the pumpkin purée by boiling the peeled and chopped pumpkin in water until soft. Then drain the water and blend the pieces to a creamy consistency. Finally, mix the purée with the spices. Leave it to cool. It really must not be warmer than the mascarpone.
In a large bowl, mix the mascarpone, pumpkin purée and sugar until you have a smooth cream. In another bowl, whip the cream and then fold it thoroughly into the mascarpone.
If you like, mix the brewed coffee with as much rum as you want (about 2 tablespoons is ideal). Dip the ladyfingers one by one in the chilled coffee and lay them side by side in the dish. Then spread with ½ of the cream. Follow with another layer of soaked ladyfingers and cream. Then dust with cocoa using a sieve.
Leave to rest, covered, in the fridge for at least 8 hours, or ideally overnight.
11. Bonus tip, autumn hot drink chai latte
As well as great food, autumn recipes also include a tasty drink that will really warm you up on colder days and evenings. Try this delicious chai latte, for example, which suits autumn perfectly.
You will need (2 servings)
- 500 ml water
- 1 tsp fresh ginger
- 2 tsp ground cinnamon
- 1 tsp cardamom
- a pinch of ground cloves
- 2 black tea bags
- 1 cup of whole milk
- sugar or honey to taste
- 2 to 3 star anise pods to garnish
In a small saucepan, simmer the water with the ginger and spices for about 5 minutes. Then add the tea and simmer everything together for another 4 minutes. Take the spiced tea off the heat and strain it.
Next, prepare the milk by warming it slightly first and then whisking it thoroughly into a foam with a milk frother.
Pour the tea until the mug is about a third full and top it up with the milk foam. Garnish with pieces of star anise and cloves and sprinkle with ground cinnamon.
Serve these autumn recipes at your table and you will see for yourself how much better you get through these colder, shorter days. On top of that, you will enjoy them immensely and give your body something beneficial.
