There is something quite soothing about October. There are still some leaves on the trees although they have become a bit sparse and the foliage has turned quite bright. In another two weeks those leaves will be gone. Up in the sky the geese are flying in a v-shape formation. It is as if nature is giving permission to turn in for the night a bit earlier. The sleep has felt so good and is deep in quality. It is dark in the mornings when I awake and start to make my rounds, gently shaking the shoulders of my sleepyheads. Some of them wake-up easier than others. I’ve thought of maybe buying a wake-up lamp (sarastuslamppu) that gently makes the room brighter replicating dawn. It might be the solution on dark mornings for the ones that just are not morning people.

migrating geeseIn October my kitchen has pumpkins and squash and a bright soup to warm up the chilly afternoons.

pumpkins and squashThe soup is quite simple. I peeled and removed the seeds from both the pumpkin and butternut squash and cut in into cubes. Then I just barely covered the cubes with water and added a container of stock that I had in my freezer. I allowed it to boil until tender. I then added some salt and freshly ground black pepper, a bit of smoked paprika and one container of cream cheese. I brought it back to a boil and thickened it with cornstarch mixed into water and allowed it to come back to a boil once again.

pumpkin soup collageWe have had some freezing weather during the nights. The kale is still in the garden as it can handle a bit of frost. Some say the flavor is better after a little frost. What is your experience with growing kale? After all of our attempts to grow little seedlings, we watched them get eaten by little black beetles and so we nearly gave up. We threw the rest of the seeds into the planting box and just let them grow even if the little bugs tried to get at them a second time. I guess we just needed to be patient as they have been growing big and strong into the autumn season. kaleThis past week has been surprisingly full of variety from the regular week. We had a chance to go hiking with my husband at the nearby national park, Repovesi. I will share those photos in my next post. It was a beautiful day. Sometimes the unplanned turns out the best. And this past weekend I had a chance to spend the day with my sister. We stopped by my favorite coffee roastery in Helsinki, the Kluuvikadun Kahvipaahtamo. They are selling their coffee online as well and you are able to select your own mix of beans. Perhaps soon their site will be in English as well. This past Sunday was the perfect kind of day for spelt scones with blueberry and their Autumn blend which is a medium roast coffee.

sunday spelt sconesIn the soft October light there are coffee cups for two, Antti’s is almost full and mine has just a little as I am so sensitive to caffeine. There is juice for the children. In the middle of the upper cupboards is a shelf for all of my favorite cook books and even the rough draft version of my own. Perhaps it will become an e-book or even printed on paper. I followed my Grampa’s recipe for the scones but made a couple of changes to fit the mood for the day. Two-thirds of the flour is spelt and the sugar I replaced with brown sugar as spelt has more nutty, wholesome flavor.

Spelt scones with blueberries

150 g/5 and 1/3 oz spelt flour
75 g/2 and 2/3 oz flour
2 and 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 tbsp brown sugar
110 g/4 oz butter, cold and cubed
2.4 dl/ 1 c milk
2.4 dl/ 1 c blueberries

Mix the spelt flour, flour, baking soda and powder along with the sugar and salt. Cut in the cold, cubed butter until it is about pea-sized in texture. Mix in the milk and stir until combined. Do not over mix. Last, add in the blueberries. Using a spoon, divide the dough on a parchment paper lined baking sheet. Bake in the oven at 220 C/425 F for about 16 minutes or until golden brown.

autumn blend spelt scones

This post is part of Celia’s In My Kitchen Series that she host every month at Fig Jam Lime Cordial.



  1. I know it is more expensive but I would love to see a real book. Your blog pictures are as lovely as the food pictures . A feast for the tummy and the eyes!

    1. I think I would prefer a real book as well, as there is just something to actually flipping pages that can’t just quite be achieved by clicking a mouse. Thank you so much for the compliments.

  2. A very evocative post. Your soup is an interesting version, with the addition of cream cheese, and your kitchen bench looks very inviting. Waking p in your house sounds very pleasant,

    1. Thank you Francesca. The cream cheese just rounds out the flavours just a little bit. I put one 200 g package into about 4 liters of soup…but you may adjust it according to taste.

  3. I love the quality of the light in your photos in this post. Yes, October in the northern hemisphere is lovely. I must try the pumpkin soup with cream cheese, sounds delicious. I recently made your Blini recipe and loved it. It has given me a much needed ‘bread fix’, so thank you! Enjoy the autumn!

    1. So glad you tried out the blini…yes, they are definitely hearty enough to give you a good bread fix. October can be still quite nice, but November is sometimes quite dreary. But on the other hand it will already be the season for candles which brings a lovely feeling even when everything is gray. Thank you for stopping by!

  4. October is a wonderful month. I love that the weather is cooler and I can start dressing with a little more style instead of putting on whatever is most comfortable in the heat. I’ll definitely be making some pumpkin soup soon!

  5. i have never heard of putting cream cheese into soup. it sounds like it would be delicious. the weather is getting hot here as we come up to summer. it is going to be one of the hottest and driest summers for years apparently. eek!

    1. The cream cheese really rounds out the flavors and it doesn’t need much. I love following the changing of seasons for you folk on the other side of the globe. Thanks for stopping by!

  6. I love hearing how the other side of the planet is bunkering down for a cozy homey winter, just loving all the pumpkin photos on my fave blogs too. Looking forward to the hiking post next too. Bet the national park is blooming with autumn colours…. oh gosh…. that’s Fall for you guys right!

    1. The leaves are quickly falling and the trees are becoming more sparse day by day. And summer is entering with full force for you Australia…enjoy your sun and we’ll enjoy our candlelight 🙂 Thanks for stopping by!

    1. Thank you Mimi…there is a lake across the road and geese circle around and land again to feed. Once there is enough they take off to migrate. At times it can be quite the cacophony as they all congregate just behind the reeds.

  7. Laila, I always love coming to visit your site. It is relaxing and always tempting. I would love to grab one of those spelt scones off your dish! I have not yet baked with spelt. My oven (Pearl) has taken her last few breaths and needs to be replaced so right after that I will give your recipe a try. Take Care, BAM

    1. I would be so interested to see if the wake-up lamps work as promised! Maybe I’ll have to do a bit of research. I know of quite a few people that have the “bright” lamps at their kitchen tables to combat the tiredness that the dark season brings with it.

  8. Always such a beautiful post Laila, thank you! I can track the seasons with you through your photos and the changes in light. The geese are stunning, and I’m intrigued that you add cream cheese to your soup – what a great idea! I’m super sensitive to caffeine as well, so I have to watch my intake or I’m anxious and jittery for days afterwards!

    1. Thank you so much Celia for your kind words and for stopping by. Yes, I often feel the effects of caffeine for days as well. I would love to have coffee everyday, but I have been learning to make a good chai tea or chai latte if I start craving coffee. Have you had red espresso made from rooibus? I have tried it and really liked it, now just to find a place to buy it from 🙂

  9. I had my first butternut squash encounter a couple of days ago, and just like you, I also made a soup. I didn’t add cream cheese, but I can easily imagine how smooth and delicious the soup could be with some cream cheese, so I’ll add that next time:)

    1. Isn’t butternut squash delicious? Another way I like making it is by cutting it into large chunks with the peel on and placing them on a baking tray with peels down and sprinkled with some salt and pepper and maybe just a bit of brown sugar and a knob of butter. Bake until tender and serve as a side dish…Delicious!

  10. Your book will come in its own good time. 🙂 In the meantime we enjoy all the beautiful recipes you share on your blog. I like the idea of the lamps that wake you gently. Thought about getting one here but didn’t ever do more than think about it.

    1. Yes, I think so too Gallivanta. I must rewrite some parts and then start looking for a publisher 🙂 So far, I have not done anything more that just thinking about the lamps as well…perhaps this fall I’ll actually do something about it!

  11. I am beginning to like October (even when it opens the door to winter). 🙂 The light is beautiful and it is not too hot. And the autumn trees are at their beauty’s peak.

    And your squash/pumpkin soup looks so yummy. 🙂

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