On sunday I woke up to a beautiful autumn day – bright sky, cold air, orange and yellow colors everywhere! We headed out to an old-fashioned, pretty stuffy restaurant in the afternoon, met friends with kids and spent some time on a really nice (but also somewhat dated!) playground, surrounded by big, old chestnut trees. The colors were absolutely gorgeous: I just stared up in the sky and soaked in the colors.
So autumn really arrived here now. And of course the pumpkin-season is in full swing. I have to admit I’m a little bored by all the pumpkin soups you get offered in restaurants or magazines. In the US you find lots of pumpkin pies, but you can’t get ready-made pumpkin puree here in Germany. So I tried to make it myself and it worked really well and the cake was moist and delicious and really tasted like autumn, because of the cinnamon and cloves.
200 g Hokkaido pumpkin
125 ml water
Cook 10-15 minutes, pour away the liquid and put the pumpkin in a blender. Blend until really fine. If not totally fine scrape the puree through a strainer.
Add 1/2 a teaspoon ground cinnamon, 1 teaspoon sugar and a pinch of ground cloves.
250 g flour
1 teaspoon baking soda
3/4 teaspoon salt
225 g butter, room temperature
175 g sugar
1 large egg
2 teaspoons vanilla extract
100 g semisweet chocolate, cut into little chunks
Preheat oven to 180 degrees. Mix flour, baking soda and salt in a bowl.
With an electric mixer, cream the butter and sugar on until smooth. Beat in the egg and vanilla. Mix in the pumpkin puree and the dry ingredients. Add the chocolate.
Spread batter evenly in a buttered pan. Bake 35 to 40 minutes.
PS: I also entered this picture in the PUMPKIN ORANGE PHOTOGRAPHY AND STYLING CHALLENGE over at Simone’s blog “Jungle Frog Cooking“. Check it out!