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.

Print

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.

An easy, savoury twist on classic waffles – fluffy inside, golden outside, and bursting with fresh flavour.

Why you’ll love them

• Quick and easy – ready in just a few steps, no complicated prep
• No deep frying – they’re cooked in the waffle maker, no greasy mess
• Bold, fresh flavour – lots of garlic and dill, rich and savoury
• No draining needed – you use the whole zucchini, no waiting time
• Soft and satisfying – fluffy texture, yet packed with taste

This recipe checks all the boxes when you’re short on time but still want something homemade and full of flavour.

They’re perfect for breakfast, brunch, or even dinner with a salad.  And that combo of zucchini, cheese, and dill? So fresh and delicious!

I often make them when I have leftover zucchini in the fridge and no desire to cook something complicated. They’re also great for kids (they won’t even notice the veggies), lunchboxes, or lazy brunches on weekends.

And if you’re in the mood for more savoury bites, these  Spinach, Cheese, Onion and Garlic Muffins  or Cheese and Carrot Muffins are just as easy and delicious – great for lunchboxes or snacks.

Ingredients for Zucchini, Cheese & Dill Waffles

• 1 medium zucchini (about 150 g), grated

• 2 large eggs

• 100 g hard cheese (I use feta)

• 200 g Greek yogurt (not plain yogurt – it’s too runny)

• 2 garlic cloves, finely grated or crushed

• 1 tsp baking powder

• 100 g all-purpose flour

• 1 tbsp finely chopped dill

• Freshly ground black pepper, to taste

How to make these Zucchini, Cheese & Dill Waffles:

1. Grate the zucchini, sprinkle with a bit of salt, and let it rest for 5–10 minutes. Then squeeze out the excess moisture using a clean kitchen towel or paper towels.

2. In a large bowl, whisk the eggs, then mix in the yogurt, grated garlic, cheese, dill and black pepper.

3. Add the grated zucchini (well-drained), then stir in the flour and baking powder until the mixture is smooth and thick.

4. Preheat your waffle maker and lightly grease it if needed. Spoon in the batter and cook for 4–5 minutes, or until golden and firm to the touch.

5. Serve warm, as they are or with a dollop of Greek yogurt or sour cream. I love them with a fresh tomato or cucumber salad on the side. You can even pair these waffles with a simple salad – something like this Quinoa Pomegranate Spinach Salad with a minty dressing adds a lovely fresh touch.

Tips & Serving Ideas:

• These are great warm or cold, and perfect for packed lunches too.

• You can swap dill with chives or parsley, depending on what you have.

• If you want a touch of spice, add a pinch of chili flakes to the batter.

• For extra crispiness, reheat them in a toaster the next day!

Craving carbs? Try my Rosemary Focaccia Bread – soft, fragrant, and great for dipping.
Or go bold and comforting with this Spicy Garlic Oil Pasta – fast, punchy and perfect for weeknights.

Print

Zucchini, Cheese & Dill Waffles

Quick and easy savory zucchini waffles with feta, Greek yogurt, garlic, and dill. No draining needed, full of flavor, perfect for breakfast, brunch, or a light dinner.

Course Breakfast, Side Dish, Snack

Cuisine European, Romanian

Keyword dill garlic waffles, easy brunch, greek yogurt waffles, quick lunch, savory waffles, vegetable waffles, zucchini recipe

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 People

Author Mihaela

Equipment

• Waffle maker

Ingredients

• 1 1 medium zucchini (about 150 g), grated
• 2 large eggs
• 100 g hard cheese (feta recommended)
• 200 g Greek yogurt (not plain yogurt)
• 2 garlic cloves, finely grated or crushed
• 1 tsp baking powder
• 100 g all-purpose flour
• 1 tbsp finely chopped dill
• Freshly ground black pepper, to taste

Instructions

• In a large bowl, grate the zucchini using the large holes of a grater.
• Add the grated cheese, eggs, garlic, and freshly ground black pepper. Mix well until fully combined.
• Add the Greek yogurt and chopped dill, then mix again until smooth.
• In a separate bowl, combine the flour and baking powder. Gradually incorporate this mixture into the wet ingredients in two batches, stirring well to avoid lumps.
• Preheat and lightly grease the waffle maker. Cook the batter until the waffles are golden and cooked through, about 4–5 minutes.
• Serve warm, optionally with Greek yogurt, sour cream, or a fresh salad.

Notes

Notes / Tips

• No need to drain zucchini before mixing — saves time and keeps flavor.
• Great warm or cold, perfect for packed lunches.
• Swap dill for parsley or chives if preferred.
• Add chili flakes for a spicy kick.
• Reheat leftovers in toaster or pan for crispiness.

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 Zucchini, Cheese & Dill Waffles appeared first on Mihaela's Recipes.

In my kitchen, culinary experiments aren’t just about recipes—they’re about discovery.

Sometimes, the dough is too sticky; other times, the rise takes longer than expected. But in the end, with patience, the result can be truly magical.

Today, I want to share my focaccia journey—from a messy, sticky dough in a bowl to the moment a hungry three-year-old takes a giant bite straight from the whole loaf.

I recently published the recipe for Rosemary Focaccia Bread, and I invite you to try it here. Below is just a story about how I got to it.

Stage 1: The Dough in the Bowl

I don’t know about you, but to me, a sticky dough with scraps left on the sides of the bowl is a sign of something good in the making. With a drizzle of olive oil and a lot of patience, I let this dough rest, hoping it would turn into the lightest, fluffiest focaccia I’ve ever made.

Stage 2: Ready to Bake

A few hours later, the dough had transformed—full of air bubbles, soft, and ready to be shaped. I sprinkled coarse salt, added a touch of rosemary, and gently dimpled the surface with my fingertips. At this stage, the anticipation started to build—especially as the scent of olive oil and herbs filled my kitchen.

Stage 3: Baked to Golden Perfection

Golden, crisp on the outside, and pillowy on the inside—my focaccia came out of the oven looking exactly as I had hoped. I gently tapped it, listening to that satisfying crunch. The true test was just moments away!

Stage 4: Thomas & the Focaccia Feast

But who has time for slicing? Thomas, with wide eyes and an excited grin, decided that waiting was overrated. He grabbed the whole loaf and took a giant bite, no hesitation. Honestly, I think that’s the best kind of approval a baker can get!

Final Thoughts

This was just my first round of testing—I know there’s still so much more to experiment with. Maybe next time, I’ll add olives or try a different flour. But for today, this focaccia was a success—and I have the best proof of all: a toddler who couldn’t stop at just one bite!

Try These Delicious Recipes for Your Next Culinary Experiment

Moist Apple Crumble Cake Recipe – A soft and flavourful cake with a crunchy crumble topping, perfect for autumn.

Rosemary Focaccia Bread – This aromatic, herby bread is a great addition to any meal.

Spicy Garlic Oil Pasta – A quick and flavourful pasta dish with a spicy garlic oil that’s sure to impress.

Quinoa Pomegranate Spinach Salad With Fresh Mint Dressing – A refreshing and healthy salad that combines sweet pomegranate with fresh mint.

Perfect Moist Lemon Loaf Cake – A zesty and tender lemon loaf that’s easy to make and absolutely delicious.

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 A Slice of My Kitchen: Testing (and Tasting) the Perfect Focaccia appeared first on Mihaela's Recipes.