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Calm and Relaxing Morning Journal: A Collection of Morning Coffee and Baking Autumn Treats. I hope this vlog gives you comfort.
Love Saskia♡

# 41 Autumn Recipes Compilation

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In Homeaway Saskia I quietly capture the gentle rhythm of everyday life — slow mornings, tending to the garden, cooking simple meals, tidying up, decorating corners of my home, and occasionally, sharing quiet glimpses of my life as a flight attendant.

It’s my way of finding peace in the small things, and sharing that calm with you — no words, just moments.

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<figure id="figure-b386499ynmh54vb0b"><iframe id="b386499ynmh54vb0b" src="https://www.youtube.com/embed/3gb_ZYBKSro" class="w-full bg-gray-100 rounded-lg md:rounded-xl lg:rounded-2xl" style="aspect-ratio: 16/9;" allowfullscreen="" data-url="https://www.youtube.com/watch?v=3gb_ZYBKSro" data-corners="default" data-fullwidth="false" data-mce-src="https://www.youtube.com/embed/3gb_ZYBKSro" data-mce-style="aspect-ratio: 16/9;"></iframe></figure>🎃&nbsp;Ingredients For the pumpkin puree: Pumpkin cubes (approx. 200g = 1 1⅓ cups) Water (just enough to cover the bottom of the pot) &nbsp; For the soup: 1 onion 1 courgette (zucchini) Water (enough to cover vegetables) 1 stock cube Cooked pumpkin puree (approx. 200g = 1⅓ cups) &nbsp; 🍳 Instructions 1. Make the pumpkin puree Peel and cube the pumpkin. Cook in a small amount of water for about 10 minutes until soft. Drain well and blend with a hand blender until smooth. 💡 Tip: Use part of the puree for other dishes like oatmeal or pasta, and save the rest for soup.2. Prepare the soup base Chop the onion and courgette. Fry both in a pot with a little oil for a few minutes until softened. 💡 Tip: Sautéing first adds depth of flavor to the soup.3. Simmer and blend Add water until the vegetables are just covered. Drop in the stock cube and stir. Add the cooked pumpkin puree. Simmer for 5–10 minutes, then blend until smooth. 💡 Tip: For extra creaminess, add a splash of milk or cream before blending.&nbsp; 🍽️ Serving Suggestion Serve warm with crusty bread or a swirl of cream. Perfect for chilly autumn evenings!Here’s a collection of the things I use every day — from my camera gear to kitchen tools and home items. You can find them here in my Amazon Storefront:<a data-mce-href="https://amzn.to/4gNwQju" href="https://amzn.to/4gNwQju">Amazon storefront</a>

Easy Pumpkin Soup - great if you have leftover pumpkin

<figure id="figure-52s7bcr2qcmh54ii5g" class=""><iframe id="52s7bcr2qcmh54ii5g" src="https://www.youtube.com/embed/HKzjfT86njk" class="w-full bg-gray-100 rounded-lg md:rounded-xl lg:rounded-2xl" style="aspect-ratio: 16/9;" allowfullscreen="" data-url="https://www.youtube.com/watch?v=HKzjfT86njk" data-corners="default" data-fullwidth="false" data-mce-src="https://www.youtube.com/embed/HKzjfT86njk" data-mce-style="aspect-ratio: 16/9;"></iframe> 🎃Ingredients For the pasta dough: 175g pasta flour (1¼ cups) 2 eggs 💡 Tip: Egg sizes vary—add more flour if the dough feels too sticky.&nbsp; For the pumpkin sauce: 250g pumpkin, cubed (1¾ cups / about ½ small pumpkin) 1 red onion, chopped 2 cloves garlic 50ml milk (3½ tablespoons) 2 tbsp mascarpone 2 tbsp tomato puree 40g grated parmesan (⅓ cup) Salt, to taste Handful of fresh spinach leaves &nbsp; 🍳 Instructions 1. Make the pasta dough Mix flour and eggs until a smooth dough forms. Let rest for 1 hour. 💡 Tip: Resting helps the gluten relax, making the dough easier to roll and shape.2. Prepare the sauce Cube the pumpkin and chop the onion. Bake onion and pumpkin together for 10 minutes. Add garlic and cook briefly until fragrant. Puree the cooked pumpkin with milk. Stir in mascarpone, tomato puree, parmesan, salt, and spinach. 💡 Tip: For extra creaminess, warm the sauce gently before mixing with pasta.3. Cook and combine Roll and cut the pasta using a pasta machine or by hand. Boil fresh pasta for 3 minutes. Mix with pumpkin sauce and garnish with extra parmesan. &nbsp; 🍽️ Serving Suggestion Serve warm with a sprinkle of parmesan and a side of autumn coziness—fireplace optional!</figure>Here’s a collection of the things I use every day — from my camera gear to kitchen tools and home items. You can find them here in my Amazon Storefront:<a data-mce-href="https://amzn.to/4gNwQju" href="https://amzn.to/4gNwQju" data-mce-selected="inline-boundary">Amazon storefront</a>

Homemade Pumpkin Pasta

<figure id="figure-hh3ncftp2gmh5472yr" class=""><iframe id="hh3ncftp2gmh5472yr" src="https://www.youtube.com/embed/ONE3vywreiU" class="w-full bg-gray-100 rounded-lg md:rounded-xl lg:rounded-2xl" style="aspect-ratio: 16/9;" allowfullscreen="" data-url="https://www.youtube.com/watch?v=ONE3vywreiU" data-corners="default" data-fullwidth="false" data-mce-src="https://www.youtube.com/embed/ONE3vywreiU" data-mce-style="aspect-ratio: 16/9;"></iframe></figure>🎃 Ingredients For the crust: 160g all-purpose flour (1⅓ cups) 115g cold butter (½ cup / 1 stick) 50ml cold water (3½ tablespoons) Pinch of saltFor the filling: 500g pumpkin puree (2 cups) 250ml whipping cream (1 cup) 150ml milk (⅔ cup) 2 eggs 175g brown sugar (¾ cup, packed) 1 tablespoon pumpkin spice Optional toppings: 90g mascarpone (6 tablespoons) 90g sour cream (6 tablespoons) 100g walnuts + pumpkin seeds (¾ cup total) Edible autumn flowers (for decoration) &nbsp; 🥄 Instructions 1. Prepare the crust Mix flour, cold butter, water, and salt until a dough forms. Wrap and chill in the fridge for at least 1 hour. 💡 Baking Tip: Use cold butter and handle the dough gently to keep it flaky. A food processor works great for this step.2. Blind bake the crust Roll out the chilled dough and press into a pie dish. Line with parchment paper and fill with pie weights or dry beans. Bake at 180°C (356°F) for 10 minutes. 💡 Baking Tip: Blind baking keeps the crust crisp and prevents sogginess from the wet filling.3. Make the pumpkin filling Boil peeled pumpkin cubes until soft (10–15 minutes), then mash or blend into puree. (Or use canned pumpkin puree.) Mix pumpkin puree with cream, milk, eggs, sugar, and pumpkin spice until smooth. 💡 Baking Tip: Don’t overmix—just combine until smooth. Overmixing can cause cracks.4. Assemble and bake Pour the filling into the pre-baked crust. Bake at 160°C (320°F) for 45 minutes, or until the center is just set. 💡 Baking Tip: The pie should jiggle slightly in the center when done. It will firm up as it cools.5. Optional frosting and toppings Mix mascarpone and sour cream for a tangy topping. Roast walnuts and pumpkin seeds for crunch. Decorate with nuts and edible flowers. &nbsp; ☕ Serving Suggestion Enjoy with coffee for a cozy “Kaffee und Kuchen” moment—just like in Germany! Here’s a collection of the things I use every day — from my camera gear to kitchen tools and home items. You can find them here in my Amazon Storefront:<a data-mce-href="https://amzn.to/4gNwQju" href="https://amzn.to/4gNwQju" data-mce-selected="inline-boundary">Amazon storefront</a>

Pumpkin Pie with Kabocha Pumpkin

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