This cake is moist, and flavorful, and carries with it the warmth of autumn spices. Perfect with a cup of tea or coffee, it’s a seasonal treat that’s easy to make and even easier to love.

Which pumpkin is best for cakes?

When it comes to baking, not all pumpkins are created equal. The best type of pumpkin for cakes is the Queensland Blue Pumpkins.

Here’s why:

• Flavor: Queensland Blue Pumpkins have a naturally sweet and rich flavor, making them ideal for desserts. Unlike larger varieties which can be bland, sugar pumpkins pack a flavorful punch.
• Texture: The flesh of sugar pumpkins is fine-grained and less fibrous, which results in a smoother pumpkin puree.
• Moisture Content: These pumpkins have a lower water content than other varieties, ensuring that your cakes don’t turn out overly moist or soggy.

While canned pumpkin puree is a convenient option, if you’re going for fresh pumpkin, remember to choose sugar pumpkins. They’re typically smaller than carving pumpkins, with a deep orange color and smooth skin.

Why is my pumpkin cake too moist?

A pumpkin cake that’s too moist can be due to several factors:

• Excess Pumpkin Puree: Adding too much pumpkin can make the cake overly wet. Always measure the puree accurately.
• Incorrect Baking Time: Underbaking the cake can leave it too moist in the center. It’s essential to test the cake’s doneness with a toothpick or cake tester.
• Variety of Pumpkin Used: As mentioned earlier, some pumpkins have a higher water content. If using fresh pumpkin, opt for sugar pumpkins.
• Storage: Storing the cake while it’s still warm can trap steam, making it moister. Always allow the cake to cool completely before storing.

Why is my cake not fluffy?

A cake that isn’t fluffy or airy might be dense due to the following reasons:

• Overmixing: Mixing the batter too much can develop the gluten in the flour, leading to a denser texture. Mix just until the ingredients are combined.
• Old Baking Powder or Baking Soda: These leavening agents can lose their effectiveness over time. Ensure they’re fresh and not past their expiration date.
• Improper Creaming: If the recipe calls for creaming butter and sugar, this step is crucial. The process traps air, which helps in making the cake fluffy. Ensure the butter is at room temperature and cream until the mixture is pale and fluffy.
• Egg Incorporation: Eggs play a vital role in cake structure. If they’re cold or added all at once, they can cause the batter to curdle, affecting the cake’s texture. Always add eggs one at a time and at room temperature.
• Oven Temperature: An oven that’s not properly calibrated or preheated can affect the cake’s rise. It’s a good idea to invest in an oven thermometer to ensure accurate temperatures.

By paying attention to these factors and refining your baking techniques, you can achieve a perfectly fluffy and moist pumpkin cake every time.

Polish Pumpkin Cake (Ciasto Dyniowe)

5 from 3 votes

Recipe by Jan Vasil

Servings

12

servings

Prep time

15

minutes

Cooking time

45

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

• 2 cups 2 pumpkin puree (fresh or canned)

• 3 large 3 eggs

• 1 cup 1 granulated sugar

• 1/2 cup 1/2 vegetable oil or melted butter

• 2 cups 2 all-purpose flour

• 1 tsp 1 baking powder

• 1/2 tsp 1/2 baking soda

• 1/4 tsp 1/4 salt

• 2 tsp 2 ground cinnamon

• 1/2 tsp 1/2 ground nutmeg

• 1/4 tsp 1/4 ground cloves

• 1/2 cup 1/2 chopped walnuts or pecans (optional)

• Powdered sugar for dusting (optional)

Directions

• Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
• In a large mixing bowl, whisk together the pumpkin puree, eggs, sugar, and oil/butter until smooth.
• In a separate bowl, sift together the flour, baking powder, baking soda, salt, and spices.
• Gradually fold the dry ingredients into the wet mixture until just combined.
• If desired, fold in the chopped nuts.
• Pour the batter into the prepared pan and spread evenly.
• Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan on a wire rack.
• Once cooled, dust with powdered sugar if desired, slice, and serve.

Did you make this recipe?

Tag @tasteisyours on Instagram and hashtag it with #polishfood

Like this recipe?

Follow @tasteisyours on Pinterest

Join our Facebook Group!

Follow Taste Is Yours on Facebook

FAQ

What to Serve with Pumpkin Soup

Pumpkin soup, with its rich and velvety texture, pairs beautifully with a variety of side dishes. Many people love coupling it with crusty bread, as it acts as the perfect sponge to soak up the soup’s flavors. For those looking for a more hearty meal, a side of roasted or grilled chicken or fish complements the soup’s mild sweetness. A fresh green salad with a tangy vinaigrette can also be a refreshing contrast. Finally, for a touch of comfort, consider a side of cheesy garlic bread or a light, flaky pastry.

How to Cook Pumpkin for Soup?

Preparing pumpkin for soup is a straightforward process:

1. Begin by washing the pumpkin thoroughly to remove any dirt or debris.
2. Slice the pumpkin in half and scoop out the seeds and pulp using a spoon.
3. If boiling, cut the pumpkin into chunks and place them in a pot of boiling water. Cook until they are soft, which usually takes about 15-20 minutes.
4. If steaming, cut the pumpkin into pieces and steam them in a steamer or over a pot of simmering water until tender.
5. Once cooked, the pumpkin should be easy to mash or blend, making it perfect for a creamy soup.

What Does Pumpkin Soup Taste Like?

Pumpkin soup has a distinct, mildly sweet flavor, reminiscent of its close relatives, the squash and gourd. Its taste is earthy with a buttery undertone, and when cooked, it takes on a smooth, velvety texture. The soup’s flavor profile can be enhanced with spices and herbs, which can range from sweet to savory, allowing it to be quite versatile in its taste.

Recommended recipe:

TRADITIONAL POLISH BEAN SOUP (ZUPA FASOLOWA)

How to Roast a Pumpkin for Soup?

Roasting a pumpkin for soup can enhance its flavors, providing a deeper, caramelized taste:

1. Preheat the oven to 400°F (200°C).
2. Clean the pumpkin and cut it in half, scooping out the seeds and stringy pulp.
3. Slice the pumpkin into wedges or chunks, and place them on a baking sheet.
4. Drizzle with olive oil and season with salt.
5. Roast in the oven for 25-30 minutes or until the pumpkin is tender and has a golden-brown edge.
6. Once roasted, the pumpkin can be easily blended or mashed for the soup.

How to Make the Simplest Pumpkin Soup?

For a basic pumpkin soup:

1. Start with a base of sautéed onions and garlic in a pot.
2. Add boiled or roasted pumpkin chunks.
3. Pour in vegetable or chicken broth.
4. Let it simmer until all ingredients are soft.
5. Blend until smooth, season with salt and pepper, and serve.

What Spices Can Be Added to Pumpkin Soup?

Pumpkin soup can be spiced up with a variety of seasonings:

• Warm Spices: Nutmeg, cinnamon, and cloves can add a comforting warmth.
• Savory Spices: Cumin, coriander, and turmeric can give the soup a more earthy and savory depth.
• Herbs: Fresh or dried herbs like thyme, rosemary, sage, or bay leaves can infuse the soup with aromatic flavors.

What to Add to Pumpkin Soup to Make It Not Bland?

If your pumpkin soup tastes a bit flat, consider these additions to elevate its flavor:

• Acidity: A splash of lemon juice or apple cider vinegar can brighten the soup.
• Heat: Red pepper flakes, black pepper, or a dash of cayenne can introduce a spicy kick.
• Umami: A spoonful of miso paste or a dash of soy sauce can deepen the flavor.
• Creaminess: Coconut milk, heavy cream, or even yogurt can add richness and depth.
• Garnish: Fresh herbs, roasted pumpkin seeds, or a dollop of sour cream can enhance both flavor and presentation.

Grandmother’s Traditional Polish Pumpkin Soup

5 from 3 votes

Recipe by Jan Vasil

Servings

4

servings

Prep time

35

minutes

Cooking time

1

hour 

5

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

• 1 medium 1 -sized pumpkin (about 2 kg), peeled, deseeded, and diced

• 2 medium 2 -sized carrots, peeled and sliced

• 1 large 1 onion, finely chopped

• 2 cloves 2 garlic, minced

• 1 liter 1 chicken or vegetable broth

• 200 ml 200 sour cream or heavy cream

• 2 tablespoons 2 butter or oil

• 1 teaspoon 1 salt (or to taste)

• ½ teaspoon of black pepper (or to taste)

• 1 teaspoon 1 dried marjoram (or fresh if available)

• A pinch of nutmeg

• Fresh dill or parsley for garnish

• Optional: croutons or roasted pumpkin seeds for serving

Directions

• In a large pot, melt the butter or heat the oil over medium heat. Add the chopped onion and sauté until translucent.
• Add the minced garlic and sauté for another minute until fragrant.
• Incorporate the diced pumpkin and sliced carrots into the pot. Stir well.
• Pour in the chicken or vegetable broth, ensuring that the vegetables are well submerged.
• Bring the mixture to a boil, then reduce the heat to low. Allow the soup to simmer until the pumpkin and carrots are tender, which should take about 20-25 minutes.
• Once the vegetables are cooked, use a hand blender or a countertop blender (in batches) to puree the soup until smooth.
• Return the soup to the pot (if using a countertop blender) and stir in the sour cream or heavy cream. Season with salt, pepper, marjoram, and a pinch of nutmeg. Stir well.
• Let the soup simmer for another 5 minutes on low heat to allow the flavors to meld.
• Serve hot, garnished with fresh dill or parsley. If desired, add croutons or roasted pumpkin seeds on top for added crunch.

Did you make this recipe?

Tag @tasteisyours on Instagram and hashtag it with #polishfood

Like this recipe?

Follow @tasteisyours on Pinterest

Join our Facebook Group!

Follow Taste Is Yours on Facebook

FAQ:

Perfect for those cozy evenings, this dish will undoubtedly impress your guests and tantalize your palate.

Rosemary and Pumpkin Risotto Recipe

5 from 1 vote

Recipe by Jan Vasil Course: Dinners, Lunches, Recipe bookCuisine: ItalianDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

45

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

• A couple A couple handfuls of risotto rice

• 200 g 200 pumpkin, cubed

• 1/4 1/4 onion, finely chopped

• 5 5 cm piece of celery stalk, chopped

• 1 1 chili pepper, deseeded and chopped

• 1 sprig 1 fresh rosemary

• Butter

• Grated Parmesan cheese

• Olive oil

• 50 ml 50 white wine

• 500 ml 500 stock (vegetable or chicken)

Directions

• Warm a large saucepan over medium heat. Add 2 tablespoons of olive oil and a half tablespoon of butter.
• Toss in the chopped celery and onion, sautéing for about 5 minutes. Incorporate the risotto rice, and once it begins to appear translucent, pour in the white wine. Mix thoroughly.
• After the wine has been fully absorbed, introduce the rosemary sprig and the chopped chili to the mix.
• Gradually pour in 100ml of stock, stirring continuously. As the rice absorbs the stock, keep adding it in 100ml increments.
• Mix in the pumpkin cubes and continue to add stock, ensuring the risotto remains moist but not too wet. Continue this process until the rice achieves an “al dente” texture.
• Finish by stirring in a generous amount of grated Parmesan and a tablespoon of butter. Cover the saucepan with its lid and let it sit for about 5 minutes. This will enhance the creaminess of the risotto.
• Before serving, sprinkle some more Parmesan on top. Relish your meal!

Notes

• Enjoy the creamy texture and rich flavors of this delightful risotto, perfect for any cozy meal!

Did you make this recipe?

Tag @tasteisyours on Instagram and hashtag it with #polishfood

Like this recipe?

Follow @tasteisyours on Pinterest

Join our Facebook Group!

Follow Taste Is Yours on Facebook

The autumn season is fully on and it is visible outside and also inside. Leaves on the trees are changing colors and falling down. The grass is slowly turning yellow and all the summer birds already left our region. 

In the kitchen, many people start to cook warmer and thicker dishes using seasonal ingredients. In Poland, for example, people cook/bake with apples, corn or my very favorite autumn ingredient, pumpkin.

There are many recipes which I could share with you but I have chosen this one. To create this soup I have combined the pumpkin with apples, fresh thyme, and roasted walnuts. And the result? One of the best pumpkin soups I ever had And you can make it at home too

The perfect spicy pumpkin soup for autumn lunch.

The perfect spicy pumpkin soup for autumn lunch.

5 from 1 vote

Recipe by Jan Vasil Course: LunchCuisine: PolishDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

40

minutes

Calories

250

kcal

The perfect spicy pumpkin soup for autumn lunch.

Cook Mode

Keep the screen of your device on

Ingredients

• 1 medium-sized pumpkin (700-900g), peeled, deseeded, pulp removed and chopped into cubes

• 2 apples, peeled and chopped roughly

• 2 thyme sprig (1 for the soup and 1 for the decoration)

• 800 ml of water

• A 3-centimeter piece of fresh ginger, peeled and chopped finely

• 2-3 tablespoons of butter

• 1 red onion, peeled and chopped

• Pinch of sea salt

• A handful of roasted walnuts + sour cream or thick yogurt

Directions

• Melt the butter in a pot and add the chopped onion, thyme, and fresh ginger and cook for 4-5 minutes. 
• Add the pumpkin and the apple cubes into the pot. Cook on medium heat for around 8-10 minutes stirring constantly. Then lower the heat to low, cover with a lid and cook for 25 minutes.
• Once cooked, remove from the heat and leave to cool completely. Then, blend it until smooth and season with the sea salt.
• Serve with the sour cream, thyme and roasted walnuts on top.
• Enjoy  

Did you make this recipe?

Tag @tasteisyours on Instagram and hashtag it with #polishfood

Like this recipe?

Follow @tasteisyours on Pinterest

Join our Facebook Group!

Follow Taste Is Yours on Facebook