There’s something truly comforting about a warm bowl of homemade soup on a cool autumn day. This Homemade Pumpkin Soup is one of those recipes that make your kitchen smell amazing while staying easy and wholesome.

Unlike many versions that rely on stock cubes or ready-made broth, my soup is made entirely with fresh vegetables — simple ingredients you most likely already have at home. It’s a perfect way to use up those veggies sitting in your fridge, and the result is a silky, flavourful soup that both kids and adults will love.

My children especially enjoy dipping toasted bread into it — it’s cosy, delicious, and makes everyone happy around the table.

Ingredients for the Homemade Pumpkin Soup

• 1 kg pumpkin, peeled and cut into cubes
• 2 tbsp olive oil
• 1 medium onion (white or red)
• 2 medium carrots
• 1 medium parsnip
• 1 small bell pepper (or half of a large one)
• 3 garlic cloves
• 1 regular potato
• 1 sweet potato
• Salt and pepper to taste
• 2–3 sprigs of fresh thyme (or ½ tsp dried thyme)
• 1 liter of water

How to Prepare the Pumpkin Soup Step-by-Step

1. Wash and peel all the vegetables, keeping them ready to use.
2. In a medium pot, heat the oil over medium heat. Add the onion, carrots, and parsnip, and sauté for about 3–4 minutes until fragrant.
3. Add the garlic cloves, bell pepper, and both potatoes. Cook for another 2–3 minutes, stirring gently.
4. Add the pumpkin cubes, thyme, salt, and pepper. Stir and cook for another few minutes.
5. Pour in enough water to just cover the vegetables — not too much, so the soup stays creamy.
6. Cover the pot and let it simmer until the vegetables are tender and some water has reduced.
7. Once slightly cooled, blend everything until smooth and creamy.
8. Adjust seasoning if needed and serve warm.

Tips for the Best Creamy Pumpkin Soup

• Use fresh, seasonal vegetables — they bring out a naturally sweet and deep flavour.
• Don’t add too much water; you can always thin it later if needed.
• For a richer taste, drizzle a few drops of olive oil or add a bit of cream right before serving.
• Top with roasted pumpkin seeds or a swirl of yogurt for extra texture and colour.

Serving Suggestions

This creamy soup pairs beautifully with a slice of Rosemary Focaccia Bread – soft, fragrant, and perfect for dipping.
If you prefer something lighter on the side, try my Quinoa Pomegranate Spinach Salad with Fresh Mint Dressing – it adds a fresh, colourful contrast.

For a cosy meal, serve it alongside Spicy Garlic Oil Pasta or end with something baked and comforting like Cheese and Carrot Muffins.

Storage & Reheating

Keep any leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove or in the microwave, stirring occasionally. The flavour actually gets even better the next day!

Final Thoughts

A warm bowl of this homemade pumpkin soup is more than just a meal — it’s comfort in a spoon.
If you try it, let me know in the comments how it turned out!
And if you loved it, share it with your friends or save it for your next cosy fall dinner.

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Homemade Pumpkin Soup

This creamy homemade pumpkin soup is made with fresh vegetables, simple ingredients, and no stock cubes — an easy, wholesome recipe perfect for cozy autumn days.

Course Main Course

Cuisine European

Keyword autumn, comforting dinner, fall recipes, Pumpkin, soup

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 44 minutes minutes

Servings 4 bowls

Author Mihaela

Ingredients

For the soup:

• 1 kg pumpkin peeled and cut into cubes
• 2 tbsp olive oil
• 1 medium onion white or red
• 2 medium carrots
• 1 medium parsnip
• 1 small bell pepper or half of a large one
• 3 garlic cloves
• 1 regular potato
• 1 sweet potato
• 2-3 sprigs fresh thyme or ½ tsp dried thyme
• Salt and pepper to taste
• 1 liter water

Instructions

• Wash and peel all the vegetables and keep them ready.
• In a medium pot, heat the olive oil over medium heat. Add the onion, carrots, and parsnip, and sauté for 3–4 minutes until fragrant.
• Add garlic, bell pepper, and both potatoes. Continue cooking for 2–3 minutes.
• Add the pumpkin cubes, thyme, salt, and pepper. Stir well and cook for a few more minutes.
• Pour in enough water to just cover the vegetables.
• Cover with a lid and simmer until all vegetables are tender and some of the liquid has reduced.
• Once slightly cooled, blend the soup until smooth and creamy.
• Adjust seasoning if needed and serve warm with your favorite toppings.

I hope you enjoy making and savoring this delicious recipe as much as I do! If you’d like to explore more of my culinary adventures, feel free to follow me on my:

• Facebook
• Pinterest
• Instagram

While I may be new to the scene, I’m driven by my passion for creating tasty dishes to share with others. Let’s cook and enjoy together!

The post Homemade Pumpkin Soup appeared first on Mihaela's Recipes.

This delicious   Rosemary focaccia bread is one of the simplest recipes we have made, simple but still extremely tasty. It’s one of the best Rosemary focaccia bread recipes I’ve made and eaten over time. It is fragrant, because it is loaded with fresh rosemary, extra virgin olive oil and sprinkled with sea salt.

Homemade Rosemary Focaccia: A Simple and Flavourful Bread Recipe

It is one of the breads you can simply serve without having anything near, or maybe a glass of red wine.

Fresh bread made in the house is very dear to our family.

Fresh and worm bread in any form and in any combination, is never denied. But I must admit that this Focaccia bread is probably one of our favourites. For me personally because I am a big lover of rosemary, so I add plenty of it, then I like to feel the smell and taste of olive oil with rosemary.

It creates a divine experience—I could eat it endlessly without any guilt!

To enhance the flavor, I also sprinkle sea salt on top. I enjoy the occasional crunch of roasted sea salt granules, adding a subtle yet delightful saltiness to every bite.

While it may not be the healthiest habit, it is certainly delicious!

If you are a fan of fresh homemade bread and love rosemary, this recipe is perfect for you. You can also make it using dried rosemary—just be sure to adjust the quantity to about half, as dried rosemary has a more concentrated flavour compared to fresh.

If you’re looking to complete your meal, pair it with some of my other favourite recipes like Spicy Garlic Oil Pasta or a refreshing Quinoa Pomegranate Spinach Salad with Fresh Mint Dressing for a full culinary experience!

Ingredients and How to Make It

Ingredients that you need:

• 500g bread flour

• 375ml warm water (75% hydration)

• 30-40g extra virgin olive oil (for the dough, plus extra for greasing)

• 10-12g sea salt (about 2 teaspoons)

• 5g dry yeast (about 1½ teaspoons) or 15g fresh yeast

• Fresh or dried rosemary for topping

• Extra sea salt for sprinkling

How to Make This Delicious Rosemary Focaccia Bread:

1. Activate the yeast – In a small bowl, dissolve the yeast in warm water and let it sit for about 5-10 minutes until it becomes frothy.

2. Mix the ingredients – In a large mixing bowl, combine the flour and salt. Gradually add the yeast mixture and olive oil, stirring until a sticky dough forms.

3. Stretch and fold – Instead of kneading, use the stretch and fold technique. With wet hands, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat this process 3-4 times. Let the dough rest for 15 minutes, then repeat the stretch and fold two more times at 15-minute intervals.

4. First rise – Cover the dough and let it rise in a warm place for 60-90 minutes, or until it doubles in size.

5. Prepare the baking tray – Grease a 20×30 cm baking tray with olive oil and transfer the dough. Spread it evenly and let it rest.

6. Second rise – Let the dough rise again in the tray for 30-45 minutes.

7. Add toppings – Use your fingers to create dimples in the dough, then drizzle with olive oil, sprinkle with fresh rosemary, and add extra sea salt.

8. Bake to perfection – Preheat the oven to 200°C (400°F) and bake for 20-25 minutes until golden brown.

9. Enjoy! – Let the focaccia cool slightly before slicing. Serve warm and savour the incredible flavours!

I’ve been making focaccia in so many variations, flavours, and toppings that I eventually discovered the slow-fermentation version—a whole different world and experience. I promise I’ll share that recipe with you soon!

We bake bread weekly—actually, several times a week—because we’ve completely stopped buying it. Over time, I’ve experimented with so many combinations that it has practically become an obsession. To be honest, I’m planning to bombard you with more focaccia recipes in the future—if only I can find the time!

Between family life and my little ones, Thomas and David, keeping me busy, I truly enjoy every moment of it. But don’t worry, I’ll make sure to share more delicious recipes with you soon!

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Rosemary foccacia bread

This easy focaccia recipe uses the stretch and fold technique for a soft, airy bread with a crispy crust. Made with bread flour, activated yeast, and extra virgin olive oil, it’s simple yet full of flavor. After rising for 1 and ½ hours, shape the dough, dimple it, and drizzle with olive oil, sea salt, and rosemary. Bake at 200°C (400°F) for 20–25 minutes until golden. This recipe serves 6–8 people, perfect as a side dish or snack with a crispy exterior and a soft interior.

Course Appetizer, Main Course

Cuisine Italian

Keyword Best focaccia recipe, Bread flour, Crispy exterior, Dimples in dough, Focaccia resting time, Fresh focaccia, Golden brown focaccia, Herbs for focaccia, Olive oil drizzle, Overnight dough rise, Room temperature dough, Slow fermentation

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Resting Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 8 people, as a side dish

Author Mihaela

Equipment

• baking tray 20x30 cm

Ingredients

• 500 g bread flour
• 375 ml warm water (75% hydration)
• 30-40 g extra virgin olive oil (for the dough, plus extra for greasing)
• 10-12 g sea salt (about 2 teaspoons)
• 5 g dry yeast (about 1½ teaspoons) or 15g fresh yeast
• Fresh or dried rosemary for topping
• Extra sea salt for sprinkling

Instructions

• Activate the yeast – In a small bowl, dissolve the yeast in warm water and let it sit for about 5-10 minutes until it becomes frothy.
• Mix the ingredients – In a large mixing bowl, combine the flour and salt. Gradually add the yeast mixture and olive oil, stirring until a sticky dough forms.
• Stretch and fold – Instead of kneading, use the stretch and fold technique. With wet hands, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat this process 3-4 times. Let the dough rest for 15 minutes, then repeat the stretch and fold two more times at 15-minute intervals.
• First rise – Cover the dough and let it rise in a warm place for 60-90 minutes, or until it doubles in size.
• Prepare the baking tray – Grease a 20x30 cm baking tray with olive oil and transfer the dough. Spread it evenly and let it rest.
• Second rise – Let the dough rise again in the tray for 30-45 minutes.
• Add toppings – Use your fingers to create dimples in the dough, then drizzle with olive oil, sprinkle with fresh rosemary, and add extra sea salt.
• Bake to perfection – Preheat the oven to 200°C (400°F) and bake for 20-25 minutes until golden brown.
• Enjoy! – Let the focaccia cool slightly before slicing. Serve warm and savour the incredible flavour's!

I hope you enjoy making and savoring this delicious recipe as much as I do! If you’d like to explore more of my culinary adventures, feel free to follow me on my:

Facebook
Pinterest
Instagram

While I may be new to the scene, I’m driven by my passion for creating tasty dishes to share with others. Let’s cook and enjoy together!

The post Rosemary foccacia bread appeared first on Mihaela's Recipes.

Today’s recipe is a flavourful twist on a classic Italian favourite—Spicy Garlic Oil Pasta, or Pasta Aglio, Olio e Pepperoncino. This dish, known for its simplicity and bold flavours, features a combination of garlic-infused olive oil, fresh parsley, and a hint of red pepper flakes.

Ciao!

Let me whisk you away to the heart of family dining in Italy, where my pasta journey began. It wasn’t in a bustling restaurant or a trendy trattoria. It was at the family table, surrounded by laughter and love. There, I learned that pasta isn’t just food; it’s a celebration of togetherness and tradition.

In Italy, Sardinia, I learned that great food doesn’t need to be complicated. With just a handful of ingredients and a little bit of effort, you can create a dish that’s bursting with flavour and soul. That’s where Spicy Garlic Oil Pasta comes in.

One dish that captured my imagination was Spicy Garlic Oil Pasta. A simple yet sublime creation that showcased the beauty of Italian cuisine. Today, I’m excited to put my own spin on this classic dish with a spicy twist inspired by my culinary adventures. So, let’s dive into the kitchen and create something truly magical together!

This culinary masterpiece is a celebration of the Italian kitchen’s artistry, where humble ingredients are transformed into a symphony of taste.

At its core, Spicy Pasta Aglio e Olio boasts a harmonious blend of garlic-infused olive oil, fiery red pepper flakes, and al dente pasta. All expertly crafted to deliver a satisfyingly flavourful experience with every forkful.

Whether enjoyed as a quick weeknight dinner or a comforting meal shared with loved ones, this dish promises to tantalize the taste buds and transport you to the sun-kissed streets of Italy.

Essential Ingredients for a Flavourful Spicy Garlic Oil Pasta

If you’re curious about the ingredients that make up this recipe, I’ve provided a concise list with details about each one. This way, you can decide whether you’d like to give it a try.

Ingredients:

• Garlic: The star ingredient of Spicy Pasta Aglio e Olio, garlic infuses the olive oil with its aromatic flavor, creating a rich and flavorful sauce.
• Olive Oil: High-quality extra virgin olive oil forms the base of the sauce, providing a smooth and luscious texture to the dish.
• Red Pepper Flakes (or Fresh Chili Peppers): These fiery additions add a bold kick to the dish, elevating its flavour profile with a satisfying level of heat. Adjust the amount to suit your preference for spiciness. If you prefer, you can substitute red pepper flakes with finely chopped fresh chili peppers for a more intense heat..
• Pasta: Choose your favorite pasta variety, such as spaghetti or linguine, and cook until al dente for the perfect texture.
• Salt: Season the pasta water generously with salt to enhance the flavours of the dish, tasting and adjusting as needed throughout the cooking process.
• Parsley (Optional): For a fresh and vibrant garnish, sprinkle chopped parsley over the finished dish. Feel free to omit for a simpler presentation.

Let’s Dive into Garlic and Spice:

After a few trial and error sessions (okay, maybe more than a few!), I’ve gathered some handy tips to help you nail the flavours just right. This pasta? It’s all about that garlic punch, that spicy kick, and that zesty freshness. But let’s chat about how we’re going to get there:

• Garlic: To infuse the olive oil with its rich flavour, finely mince or slice the garlic cloves. Cook them gently in the olive oil over low heat, taking care not to let them brown. It’s essential to stop cooking the garlic just before it reaches a golden brown colour, as the residual heat from the pan will continue to cook it. This precaution prevents the garlic from burning and ensures that it imparts its aromatic essence to the dish without any bitter undertones.

• Red Pepper Flakes (or Fresh Chili Peppers): These fiery additions bring the heat, elevating our dish to new heights. When using red pepper flakes, simply sprinkle them into the olive oil as it heats up, allowing their flavour to infuse into the sauce. If you’re opting for fresh chili peppers, finely chop them and add them to the olive oil along with the garlic, adjusting the amount based on your desired level of spiciness.

Serving Suggestions:

Now that our Spicy Pasta Aglio e Olio is ready to be devoured, let’s talk about how to serve it up in style! Here are a few delicious ideas to complement this flavourful dish:

1. Freshly Grated Parmesan Cheese: Sprinkle some freshly grated Parmesan cheese over the pasta just before serving to add a creamy and nutty flavor that perfectly balances the heat from the spices.
2. Crusty Garlic Bread: Serve alongside some crusty garlic bread for a delightful combination of textures and flavors. The bread is perfect for mopping up every last bit of sauce!
3. Fresh Italian Salad: Pair the pasta with a simple Italian salad dressed with olive oil, balsamic vinegar, and a sprinkle of salt and pepper. The crisp greens and tangy dressing provide a refreshing contrast to the spicy pasta.
4. Chilled White Wine: For the ultimate dining experience, serve a chilled glass of your favourite white wine, such as Pinot Grigio or Sauvignon Blanc, to complement the flavours of the dish and cleanse the palate between bites.

In my own experience, I’ve enjoyed Pasta Aglio e Olio not only as a first course but also as a main dish.

Inspired by the Italian tradition of resourcefulness in the kitchen, I’ve often served it alongside whatever ingredients were available in my fridge.

This flexible approach to dining allows for creativity and spontaneity, resulting in a meal that’s both delicious and uniquely tailored to each occasion.

As we wrap up our culinary journey through the flavors of Italy, I hope you’ve been inspired to bring a taste of la dolce vita into your own kitchen.

From the simplicity of Pasta Aglio e Olio to the boldness of its flavours, this classic dish embodies the essence of Italian cuisine—fresh, flavourful, and endlessly satisfying.

Ready to embark on your own pasta adventure? Grab your apron, gather your ingredients, and let’s get cooking!

Whether you’re a seasoned chef or a kitchen novice, there’s something truly magical about creating a delicious meal from scratch.

And remember, the beauty of Italian cooking lies in its simplicity, so don’t be afraid to get creative and make the recipe your own.

Buon appetito!

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• Cheese, Garlic & Herb Twists — A Delicious and Aromatic Treat
• Homemade Pumpkin Soup
• Zucchini, Cheese & Dill Waffles
• Simple Apricot Cake
• Fluffy Jam Croissants

Print

Spicy Garlic Oil Pasta

At its core, Spicy Pasta Aglio e Olio boasts a harmonious blend of garlic-infused olive oil, fiery red pepper flakes, and al dente pasta, all expertly crafted to deliver a satisfyingly flavorful experience with every forkful. Whether enjoyed as a quick weeknight dinner or a comforting meal shared with loved ones, this dish promises to tantalize the taste buds and transport you to the sun-kissed streets of Italy.

Course Main Course, Side Dish

Cuisine Italian

Keyword Easy dinner, Easy Pasta, Pasta, Pasta Olio e Alio

Servings 4 People

Author Mihaela

Equipment

• 400 g pasta

Ingredients

• 400 g pasta such as spaghetti or linguine
• 4-5 cloves of garlic finely minced or sliced
• 100 ml of extra virgin olive oil (1/2 cup)
• 1 teaspoon of red pepper flakes adjust to taste for desired level of spiciness
• Fresh parsley chopped optional, for garnish
• Grated Parmesan cheese optional, for serving
• Fresh salad ingredients optional, for serving
• Chopped fresh chili peppers optional, for extra heat

Instructions

• Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, typically about 8-10 minutes. Once cooked, drain the pasta, reserving about 1/2 cup of the pasta water, and set aside.
• Prepare the Garlic and Olive Oil: While the pasta is cooking, heat the olive oil in a large skillet over medium-low heat. Add the minced or sliced garlic to the skillet and cook gently, stirring frequently, until fragrant and just starting to turn golden brown. Be careful not to let the garlic burn, as it can become bitter.
• Add the Red Pepper Flakes: Once the garlic is fragrant, add the red pepper flakes to the skillet and stir to combine. Cook for an additional 1-2 minutes to infuse the olive oil with the spicy flavor of the pepper flakes.
• Combine the Pasta and Sauce: Add the cooked pasta to the skillet with the garlic and red pepper flakes. Toss everything together until the pasta is evenly coated in the spicy olive oil sauce. If the pasta seems dry, you can add a splash of the reserved pasta water to loosen it up.
• Season and Garnish: Taste the pasta and season with salt, if needed, to enhance the flavours. If desired, garnish with chopped fresh parsley for a pop of color and freshness.
• Serve: Divide the Spicy Pasta Aglio e Olio among serving plates or bowls. If desired, sprinkle with grated Parmesan cheese for an extra savory touch. Serve immediately, along with crusty bread and a fresh salad, if desired.
• Enjoy: Buon appetito! Enjoy your Spicy Pasta Aglio e Olio with your favourite accompaniments and savour the bold flavours of Italy.

The post Spicy Garlic Oil Pasta appeared first on Mihaela's Recipes.

These Chocolate Muffins are absolutely delicious, are rich in chocolate flavour, deliciously moist and fluffy, and they will stay like that for up to 5 days if are kept in a airtight container. Are simple to make and contain simple ingredients, that probably you already have them in your kitchen.

Muffins in general are a big hit in our family. We make them often, with different flavors, with fruits, with or without sugar. More recipe soon, as is hard to find time these days with a toddler around. 

How to make them?

• These delicious chocolate muffins have an intense chocolate taste.  My secret is that after I get the  batter,  it goes to the fridge for 30 – 60 minutes, no more. There the chocolate flavour will intensify, and although I only used cocoa 70%, the chocolate taste it will really intend. Also, I have used instant coffee, dissolved in a little water, a teaspoon of hot water. Because the coffee intensifies the taste of chocolate even more.
• Then are simple to make. The eggs are mixed with the sugar and salt using a hand mixer or a whisk, until they become fluffy and double their volume. About 3-4 minutes. Then add milk and oil, a little at a time with the mixture of flour and cocoa. That’s all, then in the fridge for a minimum of 30 minutes but no more than 60 minutes.
• Another secret for making these supper moist and fluffy muffins is the baking temperature and the difference from cold, after we have left them in the fridge for one hous, and the very hot oven. They will go in the oven at 210 C, for 5 minutes and the reduce the oven temperature to 180 C for another 14-16 minutes. Or simply make the toothpick test.

Ingredients you’ll need

• all purpose flour 
• eggs
• sugar
• vegetable oil
• cacao
• vanilla
• instant coffee
• salt 
• milk
• baking powder

You can easily add in these chocolate muffins, chocolate chips or walnuts if you desire. We have test them like that many times and they will be just as tasty and moist. I will only suggest to prepare more then 12 muffins cups, you will need 2 tins of 12 muffins each or use individual ones made of silicone,  as you can make about 14 muffins.

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Chocolate Muffins

These muffins are rich in chocolate flavour, deliciously moist and fluffy, and they will stay like that for up to 5 days if are kept in a airtight container

Course Breakfast, Dessert, Snack

Keyword chocolate muffins, muffins

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Author Mihaela

Ingredients

• 220 all purpose flower
• 210 ml vegetable oil
• 220 gr sugar
• 3 eggs medium
• 75 ml milk
• 40 gr cacao
• 1 ½ tsp baking power
• ½ tsp salt
• 1 tbsp vanilla extract
• 1 tbsp instant coffee

Instructions

• Whisk the flour, cocoa powder, baking powder together in a large bowl. Set aside.
• In a separate bowel using and handheld mixer, beat the eggs, salt and sugar until are fluffy and doubled the volume. About 3-4 minutes. Slowly pour the dry ingredients, at the same time with the oil. At the end add the milk mixed with the vanilla and the instant coffee dissolved in a spoon of hot water beforehand.
• Place the batter in the fridge for one hour, no more.

  Before the time is up, prepare 12 muffins tin, with cupcakes liners and preheat the oven at 210°C.
• Spoon the batter evenly into the cup or liner. Bake the muffins for 5 minutes at 210°C then reduce the oven temperature to 180° C for other 14-16 minutes approximately, or until a toothpick inserted in the centre comes out clean.
• Allow the muffins to cool for 5-10 minutes in the muffin tin, then place to a wire rank.

  Enjoy!

The post Chocolate Muffins appeared first on Mihaela's Recipes.