When the leaves start turning red and the sun sets earlier in the evening, we know that autumn is at the door. And instead of mourning the end of summer, we are looking forward to the colder season. After all, what’s not to like? Rustling leaves, cosy evenings on the couch and, most of all, plenty of fresh seasonal vegetables! In particular, lots of pumpkins are harvested at this time of the year, meaning they are an integral item on any weekly shopping list. Soup Weather A plateful of creamy pumpkin soup is simply a must on an autumn evening, and to welcome the season of soups properly, the recipe has to be just perfect. Hokkaido pumpkins are best suited for cooking since their nutty flavour and soft flesh make them one of the most popular types of pumpkin. They are also very easy to prepare since they don’t need to be peeled. There are, of course, fancy hokkaido dishes containing apple sauce and coconut milk, but the classic recipe is a true evergreen that always tastes good and never gets boring. To duly welcome autumn, we have picked out the perfect recipe that is a joy to cook

Poached eggs are an indispensable part of the breakfast tradition. It is surprisingly easy to prepare perfectly poached eggs with creamy yolks and firm whites. Serve poached eggs with the delicious recipe, featuring steamed spinach, spring onions, and sourdough bread. Ingredients: 1 slice of sourdough bread1 spring onion3/4 cup spinach leaves1 egg3 tablespoons vinegar1/8 cup freshly grated parmesan cheesebuttersaltpepper Preparation: 1. Toast sourdough bread, then butter. 2. Wash, dry and chop spring onion. 3. Wash spinach leaves, and pat dry. 4. In a nonstick pan, sauté spinach, covered, over medium heat, until wilted, 2-5 minutes. Remove from pan and drain any liquid. Season with salt and pepper. 5. Prepare poached egg using the traditional method below. 6. Top toasted and buttered bread with cooked spinach and freshly grated Parmesan. Place poached egg on top and add salt and pepper to taste. Garnish with spring onions. When cutting the liquid egg yolk flows out - it's jus