Download your free Easter recipe e-book filled with easy spring baking ideas, festive breads, and fun Easter treats. ‘A Taste of Easter’ is packed with seasonal recipes perfect for brunch, baking with kids, or adding something sweet to your holiday table. A Taste of Easter Celebrating Spring through sweet bakes, Swiss touches, and recipes made for gathering. This free mini eBook includes 5 festive recipes that celebrate the flavors and feeling of Easter . You’ll find a mix of playful bakes and sweet traditions—each one styled with care and tested in my own kitchen. From Easter Bunny Cookies to cute buttery breads , these recipes are made for sharing, brunching, and making Spring a little more special. What you'll find inside: Easter Bunny Cookies Hedgehog Breads Carrot Cake Monkey Bread Easter Cheesecake Easter Tiramisu Sign up below to download the eBook —no spam, just sweet inspiration. Enter to get your FREE Easter Ebook! First name Last name Email* Submit Looking for more seasonal inspiration? Hop over to my recipes page for cozy bakes, brunch favorites, and everyday dishes. And if you want them delivered to your inbox, don’t forget to sign up for my newsletter !

Indulge in rich chocolate, crunchy pretzels, and a luscious maple cream cheese filling.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Chocolate Pretzel Cookies with Maple Cream Cheese Filling Prep Time: 15 minutes Cook Time: 15-18 minutes Serves: 12-15 Cookies Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe Some weeks just call for a cookie that goes all in—and this was one of them. I needed something over-the-top delicious, something sweet and salty, crunchy and creamy, and these Chocolate Pretzel Cookies with Maple Cream Cheese Filling totally hit the mark. If you’ve made my Pumpkin Spice Snickerdoodles , you already know I have a soft spot for spiced classics. And if you loved my Churro Sandwich Cookies or my Chewy Chocolate Toffee Cookies , this one’s going to be right up your alley. I had a bag of chocolate-covered pretzels staring at me from the pantry, and suddenly plain chocolate chip cookies just weren’t going to cut it. I almost went the Nutella route for the filling (still a solid plan for next time), but landed on maple cream cheese instead—and I’m so glad I did. It gives just the right contrast to the sweet crunch of the cookie and the saltiness of the pretzels. These cookies are indulgent in the best way. Thick, crispy-edged, soft-centered, and just the kind of treat that feels like a reward for making it through a long week. SKIP TO RECIPE CARD SKIP TO VIDEO Sweet and salty perfection: Chocolate-covered pretzels give these cookies the best of both worlds. Creamy maple filling: A smooth cream cheese center with just the right touch of maple sweetness. Thick, chewy texture: Crisp edges, soft centers—everything you want in a cookie. Impressive, but simple: They look like a bakery-style treat but come together with pantry staples. Perfect for when you want to bake something a little extra. Not your everyday cookie—and that’s the whole point. What You'll Love Can I use regular pretzels instead of chocolate-covered ones? Yes, you can—but the chocolate-covered ones add an extra layer of richness. If using plain pretzels, you might want to add a few extra chocolate chips to the dough. Do these cookies need to be refrigerated? Because of the cream cheese filling, yes—store them in the fridge in an airtight container. They’ll stay fresh for up to 5 days (though they rarely last that long!). Can I freeze them? You can freeze the unbaked cookie dough (without the filling) or the fully baked and filled cookies. If freezing filled cookies, let them thaw in the fridge before eating. Can I make them smaller or larger? Definitely. Just adjust the baking time—smaller cookies might need 8–10 minutes, while larger ones may take closer to 14–15 minutes. Can I skip the filling? Of course! The cookies are still delicious on their own—chunky, chewy, and loaded with sweet and salty flavor. Frequently asked Questions Ingredints Explained Ingredients Cookies 226g unsalted butter, melted (1 cup) 100g granulated sugar (½ cup) 110g brown sugar, packed (½ cup) 1 large egg 1 egg yolk 5g vanilla extract (1 tsp) 281g all-purpose flour (2¼ cups) 5g baking soda (1 tsp) 3g salt (½ tsp) 150g chocolate-covered pretzels, chopped (1½ cups), plus 6–7 whole for decorating Filling 76g cream cheese (⅓ cup) 45g icing sugar (6 tbsp) 15ml maple syrup (1 tbsp) NEWSLETTER SIGN-UP Preparation I love this recipe because it is very straight forward. In a few short steps, you'll have created an incredible treat. They may seem complicated with how over-the-top they are, but they are easier than they seem to make. Begin by mixing together your butter and sugars in a large bowl using a hand mixer. Blend together until you have a smooth creamy consistency. Add in the egg, egg yolk and vanilla. Continue mixing until all ingredients are well incorporated. In a separate bowl, sift together your flour, baking soda and salt. Now add your flour mixture to your butter mixture and use a whisk or rubber spatula to stir everything together into one cohesive dough. When everything is well blended add in the chopped chocolate covered pretzels. Use a rubber spatula to mix them in so that they are well distributed throughout the dough. Use an icecream scoop or a large spoon to scoop rounds of dough onto a prepared baking sheet. *Keep about two scoops of dough aside so that you can use it to close up your cookies a later step. Preheat the oven to 350F . While your oven is heating up, prepare the cream cheese filling. In a medium bowl combine the cream cheese, powdered sugar and maple syrup. Use your hand mixer to make sure it is all blended together into a smooth creamy texture. With your index finger, make an indentation in the center of each prepared cookie (this is where the filling will go). You want to make it deep enough to hold some filling, but still leave enough dough at the bottom to keep a stable base. With the help of a teaspoon or piping bag, fill the center dip with some of the cream cheese filling. Now comes the trickiest part of these cookies. Take each filled cookie in your hands and add a little bit of the dough you kept aside to cover the filling. Without pressing the cookie too hard, roll the cookie in your palms to create a closed ball. You want to keep the filling intact, but just seal it in. Repeat this step with all of the cookies. Place the prepared cookies into the fridge to chill for about 15 minutes before baking them. When the oven has heated, place your chilled cookies on the center rack and bake for 15-18 minutes (or until cookies are golden brown and cooked through). When the cookies are freshly out of the oven, use the remaining chocolate pretzels to decorate the tops of each cookie. I broke pretzels in half and stuck one half onto the top of each cookie but you can do as you like. Let the cookies cool on the baking sheet for 10 minutes and then transfer to a cooling rack until they are cooled completely. Cookies will stay fresh if stored in an airtight container for up to 4 days. Enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Fall-inspired tacos that combine the earthy flavors of roasted sweet potatoes and Brussels sprouts served with a tangy cranberry salsa.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Harvest Veggie Tacos Prep Time: 20 minutes Cook Time: 25 minutes Serves: 4 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you’ve enjoyed my Butternut Squash Risotto or Roasted Veggies with Lemon Feta Spread , then you already know I’m a big fan of using seasonal produce in unexpected ways—and these Fall Harvest Tacos are no exception. Inspired by my love for all things taco (and my ongoing obsession with autumn vegetables), this recipe brings together warm, roasted sweet potatoes and caramelized Brussels sprouts tossed in cumin and smoked paprika. The flavor is cozy, bold, and just a little bit smoky—like the savory cousin of my Orange and Clove Carrots . But what really takes these tacos to the next level is the apple cranberry salsa: juicy, tart, and just sweet enough to balance out the spice. It’s a little crunchy, a little tangy, and adds a fresh pop to every bite. These tacos are simple to make, bursting with texture and color, and absolutely perfect for cool weather dinners or cozy gatherings. Whether you're serving them up for a weeknight meal or a fall-themed dinner party, they’re guaranteed to impress. SKIP TO RECIPE CARD SKIP TO VIDEO A cozy fall twist on taco night – With roasted sweet potatoes and Brussels sprouts, these tacos bring serious autumn vibes to your table. That cranberry salsa! – Sweet, tart, juicy, and a little spicy—it’s the kind of topping that steals the show. Colorful, nutritious, and crowd-pleasing – Whether you’re feeding your family or entertaining friends, these tacos are vibrant, satisfying, and packed with good-for-you ingredients. Flexible and customizable – Use what you have on hand: swap kale for spinach, goat cheese for feta, or tortillas for lettuce cups. Meal-prep friendly – Roast the veggies and make the salsa ahead of time so you can assemble and enjoy in minutes. What You'll Love Can I make this recipe ahead of time? Yes! The roasted veggies and cranberry salsa can both be made a day in advance. Store them separately in airtight containers in the fridge. Warm the veggies before assembling. Can I use frozen cranberries for the salsa? Absolutely. No need to thaw—just pulse them in the food processor and proceed with the recipe. Is this recipe vegan-friendly? As written, it includes goat cheese, but you can easily make it vegan by omitting the cheese or using a plant-based alternative. The rest of the recipe is naturally vegan. How spicy is it? Mild to medium, depending on your jalapeño. For less heat, remove all seeds and membranes. For more kick, leave some in—or use a hotter pepper like serrano. What can I use instead of Brussels sprouts? Roasted cauliflower or zucchini would be delicious substitutes if Brussels aren’t your thing. What’s the best way to reheat leftovers? The veggies can be reheated in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through. The salsa is best served cold or at room temp. Frequently asked Questions Ingredints Explained Ingredients Cranberry Salsa 100g (1 cup) fresh cranberries – frozen works too, no need to thaw 80g (½ cup) red onion, finely diced 80g (½ cup) sweet apple, finely diced 15g (¼ cup) fresh cilantro, chopped 1 jalapeño, seeded and finely chopped (adjust to taste) Juice of 1 lime 30ml (2 tbsp) honey or maple syrup Salt and pepper, to taste Harvest Veggie Filling 280g (2 cups) sweet potatoes, peeled and diced 200g (2 cups) Brussels sprouts, trimmed and halved 30ml (2 tbsp) olive oil 2g (1 tsp) ground cumin 1g (½ tsp) smoked paprika Salt and pepper, to taste To Assemble the Tacos 8 small soft taco shells or tortillas 30g (1 cup) baby kale or mixed greens 60g (½ cup) crumbled goat cheese – or substitute with sour cream or plain yogurt NEWSLETTER SIGN-UP Preparation These tacos offer a harmonious combination of textures and flavors, including the hearty and earthy roasted vegetables, the sweet and tart cranberry salsa, and the optional creaminess of the goat cheese. It's a perfect balance of savory and sweet with a touch of spiciness from the added jalapeño. Prepare the Cranberry Salsa: In a food processor, pulse the cranberries, red onion, diced apple and jalapeño until finely chopped. Transfer to a bowl and add the cilantro, lime juice, honey or maple syrup, salt, and pepper. Mix well and set aside. Roast the Harvest Veggies: Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes and halved Brussels sprouts with olive oil, ground cumin, paprika, salt, and pepper. Spread the seasoned vegetables on a baking sheet and roast for 20-25 minutes or until they are tender and slightly caramelized, stirring once or twice during cooking. Assemble the Tacos: Warm the taco shells or tortillas. Place a handful of baby kale or mixed greens on each taco shell. Add the roasted sweet potatoes and Brussels sprouts on top. Spoon cranberry salsa over the veggies. Optionally, sprinkle crumbled goat cheese on top for added creaminess and tang. Expiry: Store them in an airtight container in the refrigerator for up to 2-3 days. Keep the components (roasted veggies, cranberry salsa, and taco shells) separate if possible to maintain their individual freshness. Tip: As goat's cheese isn't always everyone's favorite, you can always replace it with a dollop of plain yogurt or sour cream. To shop for spices used in this recipe check out Selefina Spices https://www.selefina.com/recipes/harvest-veggie-tacos-recipe.html . Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Perfectly crispy on the outside and tender on the inside, these onion rings are an easy and tasty snack the whole family will love.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Crispy Homemade Onion Rings Prep Time: 10 minutes Cook Time: 15 minutes Serves: 30-40 Rings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe If I had to pick one crispy snack to rule them all, onion rings would win every time. Growing up, they were always my top pick over fries—there’s just something about that golden crunch and sweet, tender onion center that feels like comfort food perfection. Now that I make them at home, I’ve dialed in a batter that’s light and crispy, not heavy or greasy, and lets the flavor of the onion shine through. These homemade onion rings are one of those recipes that looks impressive but couldn’t be easier to pull off. They’ve become a go-to in my kitchen for game day snacks, family burger nights, and even cozy movie nights in. And if you’ve tried my Crispy Mushroom Bites , Herby Puff Pastry Bites , or Paprika Grissini , you already know I have a soft spot for finger foods that are just as fun to eat as they are to serve. These onion rings fit right in with that crowd—simple, flavorful, and seriously addictive. So grab a few onions, heat up your oil, and get ready to whip up a batch of these crunchy bites. Whether you're serving them up with a dipping sauce or piling them high on a burger, I promise they’ll disappear fast. SKIP TO RECIPE CARD SKIP TO VIDEO Light and Crispy Perfection: These onion rings aren’t greasy—they’re golden, crunchy, and airy. Simple Ingredients: You probably have most of them in your kitchen already. Versatile Snack or Side: Pair with burgers, sandwiches, or just eat them by the handful with your favorite dip. Crowd-Pleaser: Make a batch, and watch them disappear. They’re that good! What You'll Love Can I make these in an air fryer? Yes! Just lightly spray them with oil, and air fry at 375°F (190°C) for about 10-12 minutes, flipping halfway. They won’t be exactly like the deep-fried version, but still crispy and tasty. What kind of onions should I use? Sweet onions, like Vidalia, are a classic choice, but yellow onions work well too if you want a bit more bite. How do I keep them crispy? Serve them right away for the best crunch! If you’re making a batch ahead, keep them warm in a low oven (about 200°F/95°C) until ready to serve. Can I freeze leftovers? Yep! Freeze them on a tray first, then transfer to a bag or container. Reheat in the oven or air fryer for a quick fix. Frequently asked Questions Ingredints Explained Ingredients Onion Rings: 2 Yellow Onions (sliced) 1 1/4 cup Self-Rising Flour 3/4 cup Carbonated Water 1/2 teaspoon Salt 1/4 teaspoon Garlic Powder 1/4 teaspoon Paprika 1/4 teaspoon Ground Coriander 4-6 cups Vegetable Oil for Frying Dip: 1 cup Sour Cream 1/2 cup Pickled Jalepenos (roughly chopped) 1/2 cup Fresh Coriander (finely chopped) 1 Lime (juiced) NEWSLETTER SIGN-UP Preparation Onion rings are one of the easiest snacks to make and what I love is that you can change up the batter and they end up being completely different. One of my favorites is the classic crisp onion ring with a simple batter crust. My favorite way to get a light and crispy shell is to use carbonated soda water. Along with the self-rising flour, it helps in the rise and gives a delicate fluffy batter. I also use it in my waffle recipe. It is devine! Back to the onion rings. If you are making these, please make sure to be extra careful as you will be using hot oil to fry them. Parent supervision is highly recommended here! First, make sure to peel and slice your onions. I like making my onion rings on the thinner side 1-2cm wide. But if you prefer thicker, juicier bites, make them as thick as you like. Time to prepare the batter. In a medium mixing bowl, mix together the dry ingredients: flour, salt and spices. Use a whisk to make sure they are well incorporated. Slowly add in the carbonated water. Whisking so that there are no chunks of flour. Mix until smooth. In a medium to large high-sided saucepan, heat up the oil on medium high heat. No need for a thermometer, you will know when it is ready when you drop a bit of batter into the oil and it sizzles and turns golden. In the meantime, prepare a plate lined with a paper kitchen towel. This will be your "cooling station" or "catch the extra oil" station. When the oil is at the right temperature, use a fork to dip an onion ring into the batter. Make sure to submerge it entirely and to let any excess batter drip off before placing the batter covered ring gently into the oil (BE CAREFUL! As the oil may spatter a bit). Do not overcrowd the onion rings, it is better to do small batches at a time. Fry the rings until they are golden brown, turning them every once in a while to ensure all sides are fried evenly. Let any extra oil drip off before placing them on your "cooling tray". Let the onion rings cool for 5-10 minutes before serving. I usually just love to eat my onion rings plain or with simple ketchup as a dip. However, if you want to get a little fancier, why not try my jalapeno and coriander dip? To make the dip, place all ingredients into a blender or food processor and pulse until you achieve your desired consistency. Serve and enjoy! Need some more appetizers? Check these out: Herby Puff Pastry Bites Bruschetta with Olive Confit and Herb Vinaigrette Creamy Olive Tapenade Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

A cozy Swiss dish of tender meat in a creamy mushroom sauce, best served with rösti or homemade noodles.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Zürcher Geschnetzeltes Prep Time: 15 minutes Cook Time: 20 minutes Serves: 4 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Hailing from the heart of Switzerland—Zurich, my hometown—Zürcher Geschnetzeltes is a dish that blends simplicity and elegance in the most comforting way. The name literally means “sliced meat Zurich-style,” and it’s exactly that: tender veal strips simmered with onions and mushrooms in a silky white wine cream sauce. Though it first appeared in Swiss cookbooks in the 1940s, its roots run deeper in Zurich kitchens, where it’s long been a favorite for both everyday meals and special occasions. Traditionally, it’s served with Rösti , those crispy-edged Swiss potato cakes that are basically a love letter to golden comfort food. But you’ll also find it paired with Spaetzli or pasta—both excellent for soaking up the velvety sauce. In my kitchen, if I’m skipping the Rösti, I’ll often reach for my Homemade Pasta Noodles , especially fresh tagliatelle-style ribbons that cradle the sauce beautifully. Like my Alpine Macaroni and Spaetzli , this dish is a celebration of how Swiss cooking takes pantry staples and turns them into something cozy and luxurious. Zürcher Geschnetzeltes isn’t fussy—it’s just deeply satisfying and unmistakably Swiss. Whether you’re new to Swiss cuisine or craving a nostalgic taste of home, this one brings Zurich straight to your plate. SKIP TO RECIPE CARD SKIP TO VIDEO Comfort food at its finest: Creamy, savory, and full of flavor — this dish is the culinary equivalent of a cozy blanket. Elegant, but easy: It sounds fancy, but it comes together quickly with simple ingredients and minimal prep. Perfect with anything starchy: Whether you serve it over Rösti, Spaetzli, or your own homemade pasta noodles, that dreamy sauce ties it all together beautifully. A true taste of Switzerland: If you’ve ever strolled through Zurich’s cobblestone streets or just wish you had, this dish brings a piece of that charm to your kitchen. Adaptable: While veal is traditional, it also works well with chicken or pork if you're looking for alternatives. What You'll Love What is Zürcher Geschnetzeltes? It’s a traditional Swiss dish from Zurich made with sliced veal cooked in a white wine cream sauce with mushrooms and onions. It's rich, savory, and incredibly comforting. Can I substitute the veal? Yes! While veal is classic, chicken or pork tenderloin work very well too. Just make sure to slice the meat thinly and avoid overcooking so it stays tender. Do I need to use white wine? White wine adds acidity and depth, but you can substitute with a splash of chicken or vegetable broth and a teaspoon of white wine vinegar or lemon juice if needed. What should I serve it with? Traditionally, it’s paired with Rösti, but it’s equally delicious with Spaetzli, mashed potatoes, or your own fresh homemade pasta noodles. Can I make it ahead of time? The sauce is best served fresh, but you can prep your ingredients ahead. If you do need to reheat, do so gently over low heat to avoid curdling the cream. Is this a weeknight meal or a special occasion dish? Both! It’s fancy enough for guests but quick and doable on a cozy weeknight when you’re craving something satisfying. Frequently asked Questions Ingredints Explained Ingredients 1 lb (450 g) veal cutlets or tenderloin, thinly sliced into strips 1 tablespoon flour Salt and freshly ground pepper, to taste 2 tablespoons butter, divided 1 tablespoon neutral oil (e.g. canola or sunflower) 1 small yellow onion, finely chopped 1 garlic clove, minced (optional but delicious) 1 cup (250 g) white or brown mushrooms, sliced 1/3 cup (80 ml) dry white wine 3/4 cup (180 ml) veal or chicken broth 3/4 cup (180 ml) heavy cream 1 teaspoon lemon juice Fresh parsley, chopped (for garnish) (Optional) 1 teaspoon cornstarch mixed with 1 tablespoon cold water for a thicker sauce NEWSLETTER SIGN-UP Preparation Prep the meat: Pat the veal dry, then toss it with the flour, salt, and pepper until lightly coated. Sear the veal: In a large skillet or sauté pan, heat 1 tablespoon of butter and the oil over medium-high heat. Sear the veal in batches for just 1–2 minutes per side, until lightly browned but not fully cooked. Transfer to a plate and set aside. Sauté aromatics: Reduce heat to medium. Add the remaining tablespoon of butter to the pan. Sauté the onion (and garlic, if using) until soft and translucent, about 2–3 minutes. Cook the mushrooms: Add the sliced mushrooms and sauté until they release their moisture and begin to brown, about 5 minutes. Deglaze the pan: Pour in the white wine and let it simmer for 2–3 minutes to reduce slightly, scraping up any browned bits from the pan. Make the sauce: Stir in the broth and cream. Simmer gently for 5–7 minutes until the sauce thickens slightly. Add the lemon juice and taste for seasoning. Finish the dish: Return the veal (and any juices) to the pan. Stir to coat and let everything simmer for another 1–2 minutes, just until the veal is heated through. Do not overcook, or the veal may turn tough. Serve: Sprinkle with fresh parsley and serve immediately with crispy Rösti , Spaetzli , or buttered noodles . 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Desserts Cookies, cakes, and spoon-worthy desserts to celebrate every season—sweet, simple, and made to share. < Back Cinnamon-Orange Swirl Cookies A buttery holiday cookie that blends the warmth of cinnamon with the citrus sparkle of orange zest. View Recipe Brown Butter Apple Crisp with Oats & Orange Zest This Apple Crisp is cozy and comforting, made special with nutty brown butter, bright orange zest, and the perfect balance of warm spices. View Recipe Strawberry Rhubarb Swirl Ice-Cream (No Churn) This easy no-churn ice cream swirls strawberry rhubarb preserve into a creamy five-ingredient base for a refreshing, fuss-free summer dessert. View Recipe German Bee-Sting Cake (Bienenstich) This cake brings together the soft, buttery richness of brioche with a sweet honey-almond crunch and a light, creamy vanilla filling that melts in every bite. View Recipe Swiss Tirggel (Honey Cookies) These crisp Swiss honey cookies from Zürich are delicately spiced and traditionally embossed with beautiful patterns. View Recipe Maple Gingerbread Biscotti Crisp and warmly spiced, these maple gingerbread biscotti with candied ginger and tart cranberries bring a festive snap to coffee breaks and holiday gifting. View Recipe Pumpkin Spice Babka A cozy twist on a classic babka, this loaf is filled with a warmly spiced pumpkin swirl and wrapped in a rich, buttery dough. View Recipe Orange Poppy Seed Loaf Moist and buttery with a bright citrus flavor, this Orange Poppy Seed Loaf has a tender crumb, and a subtle poppy seed crunch. View Recipe Holiday Spiced Meringue Loaf with Raspberry Coulis This spiced meringue loaf is layered with cinnamon–nutmeg swirls, billows of cream, and ribbons of tart raspberry coulis. View Recipe Spiced Apple Cider Donuts Tender baked donuts made with reduced apple cider and warm spices, then rolled in cinnamon sugar for the ultimate fall bite. View Recipe Churro Sandwich Cookies Churro-inspired sandwich cookies with a creamy center or optional ice-cream substitute, come together for the ultimate summer treat. View Recipe Black and White Butter Cookies Buttery soft cookies dipped in rich dark chocolate, perfect for any occasion and customizable with your favorite shapes. View Recipe Load More

Crunchy Melba toasts topped with sweet hazelnut spread and pear. It's the 4-ingredient afternoon pick-me-up you've been needing. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Pear and Hazelnut Melba Toast Prep Time: 10 minutes Cook Time: 5 minutes Serves: 10-12 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe It’s pear season, and every autumn, I somehow forget. I get swept up in all things apple—pies, babkas, crisps (like my Apple Marzipan Babka )—that pears tend to quietly fade into the background. But not this year. These little pear hazelnut toasts are my gentle reminder that pears deserve their own moment in the spotlight. They’re inspired by a nostalgic snack my mom used to make for me whenever I was under the weather—simple Melba toasts topped with a warm hazelnut spread and baked until toasty. No fruit, no fuss. Just comfort. I’ve given them a little upgrade here with soft, ripe pear slices, a dusting of cinnamon, and a sprinkle of extra hazelnut meal. The flavors come together in a way that feels both elevated and familiar. If you’re as obsessed with cozy fall bakes as I am, don’t miss my Swiss-inspired Apple Hazelnut Galette or Plum Wähe —two other rustic, fruit-forward desserts that are all about celebrating the season. These toasts are simple, satisfying, and just a little bit nostalgic. I hope they become a new favorite in your fall kitchen too. SKIP TO RECIPE CARD SKIP TO VIDEO Nostalgic meets elevated – A childhood favorite gets a delicious seasonal twist with pears and cinnamon. Quick and easy – Minimal ingredients, minimal effort. Perfect for busy days or last-minute guests. Naturally gluten-free option – Just sub in GF Melba toasts or crackers if needed. Versatile snack or dessert – Enjoy them with tea, as a midday pick-me-up, or as a light dessert. Perfect flavor pairing – Pears and hazelnuts are a classic Swiss combo that always feels elegant and cozy. What You'll Love Can I use another type of fruit? Absolutely. Apples or plums would also be lovely here (try thinly sliced and patted dry). You could even use figs for a more luxurious feel. Do I need to peel the pears? Not at all! Leave the skins on for added texture, color, and nutrients. Just make sure they’re ripe but still firm. What if I don’t have hazelnut meal? You can blitz whole hazelnuts in a food processor or use almond meal instead—it’ll still be delicious. How do I store these? They’re best eaten warm or within a few hours of making. If you have leftovers, store them in an airtight container at room temp and re-toast briefly before serving. Can I prep these in advance? Yes! You can spread the condensed milk–hazelnut mixture ahead of time and slice the pears in advance (toss with lemon juice to prevent browning). Assemble and bake when ready to serve. Frequently asked Questions Ingredints Explained Ingredients 1¼ cups (300 mL) sweetened condensed milk 1½ cups (150 g) hazelnut meal (plus more for sprinkling) 2–3 ripe pears , thinly sliced 18–20 melba toasts Cinnamon , for sprinkling NEWSLETTER SIGN-UP Preparation There are many things I love about this little snack. One of them being how quick and easy it is to make. With four ingredients and about 15 minutes of your time, you'll have prepared and baked these beauties and will be crunching your way through a plate of them. Begin by heating your oven to 350F . In a small mixing bowl use a spatula to mix together the sweetened condensed milk and hazelnut meal . Mix until you have a smooth textured batter and all the dry ingredients are well incorporated. Cut your pears into 3mm thick slices. Prepare your toasts by piping or spreading some of the hazelnut mixture onto the toast. (It will likely run over the sides a bit, but that is ok). Next, top the mixture with a slice of the pear. Sprinkle the top of each pear slice with some more hazelnut meal and a pinch of cinnamon. Place your topped melba toasts onto a lined baking sheet. Bake in the oven for 5-7 minutes or until the edges start to turn golden. Remove from the oven and let cool for 10 minutes before serving. Can be eaten warm or at room temperature. Enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

A fresh, herby barley and kale salad tossed with crunchy veggies, toasted seeds, and a lemony dressing — your new go-to summer salad.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Kale and Barley Salad Prep Time: 15 minutes Cook Time: 25 minutes for the Barley Serves: 4-6 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Lately I’ve been craving salads that feel like real food—the kind that are fresh and vibrant but still have a bit of comfort built in. This Kale and Barley Salad totally hits that sweet spot. It’s got chewy grains, crisp veggies, loads of fresh herbs, and a bright lemony dressing that ties it all together. It’s a little nod to Gerstensuppe , that cozy Swiss barley soup I grew up with, just reimagined for sunnier days. If you’ve tried my Herby Cucumber Salad , you know I’m all about simple ingredients that bring big flavor—and this one’s no exception. I love pairing this with something hearty like my Stuffed Squash for a nourishing vegetarian meal that feels both grounding and fresh. It’s the kind of salad I like to keep in the fridge for easy lunches, BBQ sides, or lazy-weeknight dinners. Bonus: it gets even better as it sits. SKIP TO RECIPE CARD SKIP TO VIDEO It’s fresh, filling, and full of flavor Loaded with herbs for a vibrant, summery bite Perfect for meal prep or easy lunches Great way to use up leftover cooked grains Easily customizable — add feta, roasted veggies, or your favorite protein Holds up beautifully in the fridge for a day or two What You'll Love Can I use another grain instead of barley? Yes! Farro, quinoa, or even couscous would work beautifully if you don’t have barley on hand. Can I make this ahead of time? Definitely. Just keep the dressing separate and add seeds and any cheese right before serving for the best texture. How do I prep the kale? Massage it with a little olive oil and salt for about a minute—it makes it tender and way more enjoyable raw. What herbs work best? I love parsley, dill, and chives here, but basil, mint, or cilantro would be great too. Use what you have! Is this salad vegan? Yes, as long as you skip the cheese or use a plant-based version. How long does it keep? It stays fresh for about 2–3 days in the fridge. Just give it a toss and maybe a little extra dressing before serving. Frequently asked Questions Ingredints Explained Ingredients For the salad: 1 cup pearl barley (or hulled if you want extra chew) 4 cups vegetable broth (for cooking barley; adds flavor) 2 cups finely chopped kale (curly or lacinato) 1 cup cucumber, diced small 1 cup carrots, diced or shaved into ribbons ½ cup radishes, thinly sliced (for a peppery bite) ¼ cup finely chopped parsley ¼ cup finely chopped chives 2 tablespoons finely chopped dill (optional but amazing) ¼ cup toasted sunflower seeds or pumpkin seeds (for crunch) ½ cup crumbled feta cheese (optional but so good) For the dressing: Zest of 1 lemon Juice of 1–2 lemons (adjust to taste) 3 tablespoons olive oil 1 tablespoon apple cider vinegar (for an extra pop) 1 teaspoon dijon mustard 1 teaspoon maple syrup Salt and pepper to taste Optional Add-Ins: Cooked diced ham or speck (for a nod to the original Gerstensuppe) Roasted sweet potato cubes (for extra heartiness) Chopped green apple (for a sweet crunch) NEWSLETTER SIGN-UP Preparation Cook the barley: Rinse barley well. In a pot, combine the barley and vegetable broth. Bring to a boil, then lower heat and simmer uncovered until tender (about 25–30 minutes for pearl barley, a little longer for hulled). Drain if needed and cool slightly. Prep the kale: While barley is cooking, finely chop kale. Massage it with a teaspoon of olive oil and a pinch of salt for about 1 minute to soften it and remove bitterness. Assemble the salad: In a large bowl, combine cooked barley, kale, cucumber, carrots, radishes, parsley, chives, and dill. Add sunflower seeds, feta (if using), and lemon zest. Dress it up: In a small bowl, whisk together lemon juice, olive oil, apple cider vinegar, mustard, maple syrup, salt, and pepper. Pour over the salad and toss well. Taste and adjust: Add more lemon, salt, or olive oil to your liking. Serve slightly chilled or at room temperature. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Crispy grated potato and beetdish traditional to Switzerland. A perfect side to your breakfast or dinner meals.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Beet and Potato Rosti Prep Time: 20 minutes Cook Time: 20 minutes Serves: 4-6 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe This isn’t your average rösti. Sure, it starts with the same beloved Swiss foundation—grated potatoes, pan-fried to crispy, golden perfection like the Classic Rösti I grew up on—but this version adds a vibrant twist: beets. The result? A rösti that’s not only gorgeous to look at (hello, deep pink hue) but also full of earthy flavor and sweet-savory balance. Rösti has always been a comfort food in my world. Kind of like Gerstensuppe , that hearty Swiss barley soup that warms you to your core, it’s one of those dishes that feels timeless—simple ingredients, nothing fancy, but totally satisfying. And like my Beet and Butternut Squash Soup , this version of rösti brings that same cozy vibe, with a little extra flair from seasonal veg. It’s the kind of thing I’ll throw together for a rustic brunch, a veggie-forward dinner, or honestly just because I have a couple of potatoes and beets lying around. Add a spoonful of yogurt, a handful of fresh herbs, maybe a runny egg on top, and you’ve got yourself something that feels both nostalgic and new. Whether you’re already a rösti fan or this is your first foray into the crispy Swiss classic, this colorful twist might just earn a regular spot on your table. SKIP TO RECIPE CARD SKIP TO VIDEO Vibrant Colors and Flavors : The earthy sweetness of beets combines beautifully with the golden, crispy potatoes for a dish that’s as visually stunning as it is delicious. Crispy Perfection : This Rösti offers a delightful crunch with every bite, thanks to the simple yet effective tips that ensure maximum crispiness. Versatile Side Dish or Main : Serve it as a hearty side dish for brunch, or add a dollop of sour cream and fresh herbs to enjoy it as a satisfying vegetarian main. Swiss-Inspired Comfort : This recipe takes inspiration from traditional Swiss Rösti but adds a modern twist with the addition of beets for extra flavor and nutrition. Customizable to Your Taste : This Rösti can be adapted with different root vegetables, herbs, or even a sprinkle of cheese, making it versatile for any meal. What You'll Love Can I make the Rösti in advance? You can prepare the grated beets and potatoes up to a few hours ahead and store them in cold water with a splash of lemon juice to prevent browning. Just remember to drain and squeeze them dry before cooking for the crispiest result. Can I use sweet potatoes or other root vegetables? Absolutely! Sweet potatoes, carrots, or even parsnips can work well and add unique flavors. Keep in mind that root vegetables with higher moisture content may need extra squeezing to stay crispy. How do I get an even, golden crust? Press the Rösti firmly into the pan to create a compact layer, and avoid moving it until the bottom has formed a golden crust. Flip carefully for even cooking on both sides. What oil is best for frying Rösti? A combination of butter (for flavor) and a high-smoke-point oil like vegetable or canola oil (for crispiness) works best. How do I store and reheat leftovers? Rösti is best enjoyed fresh, but leftovers can be reheated in a hot skillet to bring back some of the crispiness. Avoid microwaving, as it may make the Rösti soggy. Frequently asked Questions Ingredints Explained Ingredients 2 medium-sized beets, peeled and grated 3 medium yellow potatoes, peeled and grated 1 small onion, finely chopped (optional) 2-3 tablespoons butter or ghee 2 tablespoons vegetable oil Salt and pepper to taste Fresh herbs (like chives or parsley) for garnish (optional) NEWSLETTER SIGN-UP Preparation Tips for Crispiest Rösti: Drain the Veggies Well : Squeezing out moisture is crucial. You can even pat the mixture dry with paper towels for extra crispness. Use High Heat : Start on medium to get the Rösti cooking through, but finish on high heat for a few minutes at the end to achieve that extra crunch. Fat Distribution : Don't skimp on the oil and butter. A mix of both ensures flavor and the perfect crisp. Thickness Matters : Make sure the Rösti is evenly spread in the pan, about 1/2 inch thick. Too thick and it won't cook through evenly; too thin, and it won’t hold together. Let's get started! Prepare the Vegetables: Grate the beets and yellow potatoes using a box grater or food processor. Place the grated beets and potatoes in a clean kitchen towel and squeeze out as much moisture as possible. Removing excess moisture is key to achieving a crispy Rösti. Combine Ingredients: In a large mixing bowl, combine the grated beets, potatoes, and finely chopped onion (if using). Season generously with salt and pepper, then toss to combine. Heat the Pan: Heat a nonstick or cast-iron skillet over medium heat. Add 1 tablespoon of vegetable oil and 1 tablespoon of butter/ghee. The combination of oil and butter helps achieve crispiness while adding flavor. Form the Rösti: Once the fat is hot, spread the beet and potato mixture evenly across the skillet, pressing it down with a spatula to create a compact layer. Cook Until Golden: Cook on medium heat for 8-10 minutes, until the bottom is golden brown and crispy. Avoid moving the Rösti too much during this time to allow it to form a crust. Flip for Even Crisping: Place a large plate over the pan, carefully flip the Rösti onto the plate, then slide it back into the skillet to cook the other side. Add another tablespoon of oil and butter before sliding the Rösti back in, ensuring it stays crispy. Cook for another 8-10 minutes. Serve: Once both sides are crispy and golden, slide the Rösti onto a serving plate. Garnish with fresh herbs if desired and serve immediately. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Buttery soft cookies dipped in rich dark chocolate, perfect for any occasion and customizable with your favorite shapes.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Black and White Butter Cookies Prep Time: 15 minutes Cook Time: 10 minutes Serves: 30-36 Cookies Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe When I was little, one of my favorite weekend traditions was visiting a small, country bakery nestled in the charming town of Abercorn, Quebec. The bakery had a cozy country feel—wooden shelves lined with fresh pastries, the smell of butter and sugar filling the air. Among their many baked treasures (think cinnamon buns , croissants and black forest cake ) were black and white shortbread cookies in every shape you could imagine: flowers, hearts, even little animals. No matter the shape, we never left the bakery without them. I had a quirky habit back then—I’d carefully nibble around the buttery edges of the cookie first, saving the chocolate-coated section for last. We were always allowed to have one or two in the car. By the time we got back home, the box of cookies was almost always nearly empty. Those memories stayed with me, and they’re what inspired me to create this recipe for Black and White Butter Cookies . I wanted to recreate that buttery, tender bite paired with the smooth richness of dark chocolate. These cookies can be cut into any shape—hearts for Valentine’s Day, stars for the holidays, or even simple rounds for a cozy afternoon treat. These cookies are perfect for sharing, but if you’re like me, you might find yourself savoring them slowly, trying to make that chocolatey goodness last just a little bit longer. SKIP TO RECIPE CARD SKIP TO VIDEO Buttery and Soft Texture: These cookies are perfectly tender, thanks to the combination of butter and a short chilling time. They practically melt in your mouth. Glossy Chocolate Finish: The dark chocolate coating hardens beautifully, creating that satisfying snap when you take a bite. (You can even temper the chocolate for an extra-shiny result.) Easy to Customize: Use different cookie shapes for any occasion, or sprinkle the chocolate dip with sea salt, edible glitter, or freeze-dried raspberry bits. Make-Ahead Friendly: The dough can be made ahead and frozen, and the baked cookies store beautifully for up to a week—if they last that long! Kid-Approved: Whether it’s the playful heart shapes or the chocolate dip, kids will adore helping make (and eat) these cookies. What You'll Love 1. Why are my butter cookies not soft and tender? If your cookies turn out tough or dense, it could be due to overmixing the dough. Mix just until the flour is incorporated to maintain that tender, melt-in-your-mouth texture. Chilling the dough also helps prevent spreading and keeps the cookies soft. 2. How do I make the chocolate coating glossy and smooth? For a glossy, snappy finish, tempering the chocolate is key. If that feels like too much, you can add a small amount of coconut oil or vegetable shortening to the melted chocolate for an easy shiny coating. 3. Can I make these cookies ahead of time? Yes! The dough can be made up to 2 days in advance and kept refrigerated. You can also freeze the dough for up to 3 months. Once baked, the cookies stay fresh in an airtight container for about a week. 4. What’s the best way to dip cookies in chocolate without a mess? Hold the cookie by the tip and dip it into the melted chocolate, letting the excess drip off. Place it on a parchment-lined tray to harden. If you want a neat edge, use a spoon or butter knife to smooth any drips before they set. 5. Can I use milk or white chocolate instead of dark? Absolutely! Milk chocolate will give a sweeter, creamier taste, while white chocolate offers a rich vanilla flavor. Keep in mind that these chocolates don’t have the same snap as dark chocolate unless tempered. Frequently asked Questions Ingredints Explained Ingredients For the cookies: 1 cup (226g) unsalted butter, softened ¾ cup (150g) granulated sugar 1 large egg 1 tsp vanilla extract 1/4 tsp almond extract (optional) 2 ½ cups (315g) all-purpose flour ¼ tsp salt For the chocolate dip: 7 oz (200g) dark chocolate (60-70% cocoa) or bittersweet chocolate 1 tbsp coconut oil (or vegetable shortening, optional for a shinier, snappier finish) Optional Decor: Sea salt flakes for sprinkling Freeze-dried raspberries or strawberries (crushed for a pop of color) Edible gold leaf or heart-shaped sprinkles NEWSLETTER SIGN-UP Preparation Let's get started. Below you will find the Step-by-Step instructions on how to make these easy Black and White Butter Cookies. Cream the butter and sugar: In a large bowl, beat the softened butter and sugar until light and fluffy (about 2-3 minutes). Add the egg and vanilla, mixing until combined. Mix the dry ingredients: In a separate bowl, whisk the flour and salt. Gradually add the dry mixture to the wet, mixing just until a dough forms. Avoid overmixing for tender cookies. Chill the dough: Shape the dough into a disk, wrap in plastic wrap, and chill for 30-60 minutes (this prevents spreading and makes it easier to roll out). Roll and cut: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Roll the dough out on a lightly floured surface to ¼-inch thickness. Use a heart-shaped cutter to cut out cookies, transferring them to the baking sheets. Bake: Bake the cookies for 8-10 minutes or until the edges are just turning golden. Allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack. Dip in Chocolate Melt the chocolate: Melt the chocolate and coconut oil in a heatproof bowl set over a pot of simmering water (double boiler) or microwave in 20-second intervals, stirring between each burst. Dip the cookies: Once the cookies are completely cool, dip half or a portion of each heart cookie into the melted chocolate. Let the excess drip off, then place them on a parchment-lined baking sheet. Decorate and set: If desired, sprinkle sea salt, crushed raspberries, or sprinkles over the chocolate before it sets. To speed up hardening, place the cookies in the fridge for 10-15 minutes. Tips for Success Soft texture: To maintain the buttery, tender crumb, don’t overwork the dough. Smooth chocolate: The coconut oil will help the chocolate harden with a smooth, glossy finish. If you prefer, temper the chocolate to achieve the perfect snap. Storage: Store the cookies in an airtight container for up to a week or freeze for longer. Substitutes and Variations 1. Flour: If you want a gluten-free version, you can substitute with a 1:1 gluten-free baking flour blend. Just ensure it has xanthan gum for structure. 2. Chocolate: Instead of dark chocolate, try: Milk chocolate for a sweeter coating White chocolate for a vanilla touch (you could even tint it pink for Valentine’s Day) Ruby chocolate for a fruity, berry-like twist 3. Flavor Enhancements: Swap the vanilla extract with almond extract for a nutty, fragrant twist. Add a pinch of cinnamon or cardamom to the cookie dough for warmth and spice. Mix freeze-dried raspberry powder into the melted chocolate for a tangy layer. 4. Toppings: While the classic black-and-white version is timeless, you can also sprinkle the chocolate dip with: Sea salt flakes for a salty-sweet contrast Edible gold leaf for an elegant, luxe finish Crushed freeze-dried raspberries or strawberries for color and a tart kick Heart-shaped sprinkles for a fun, festive touch Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

A rustic blend of potatoes, leeks, sausage, and Herbes de Provence, finished with homemade croutons.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Creamy Potato, Leek & Sausage Soup Prep Time: 15 minutes Cook Time: 20 minutes Serves: 4 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Some meals just never go out of style—and for me, a good bowl of soup is one of them. Whether it’s a chilly day or just a craving for something comforting, this Creamy Potato, Leek & Sausage Soup is a go-to I keep coming back to. It’s smooth and satisfying, with just enough richness to feel special, but still simple enough to pull off on a weeknight. If you’ve been following along, you’ll know I have a bit of a soft spot for soups that deliver on flavor without fuss—like my creamy cauliflower soup , the velvety celery root and ginger one that’s sneakily nourishing, or the spiced pumpkin soup I make on repeat when I want something cozy but a little bold. This version leans into rustic French comfort with a sprinkle of Herbes de Provence , a gentle heat from crushed red pepper , and a savory base rounded out with garlicky homemade croutons. It's the kind of soup that feels satisfying any time of year—hearty but fresh, and always a crowd-pleaser. SKIP TO RECIPE CARD SKIP TO VIDEO Cozy, creamy comfort in every spoonful – a classic potato and leek base made extra satisfying with savory sausage and rich, herbal flavor. Herbes de Provence adds rustic French charm – think thyme, rosemary, and lavender working their magic in the background. Three spice combo – garlic salt for bold flavor, red pepper flakes for gentle heat, and Herbes de Provence to tie it all together. Easy to make and even better the next day – a perfect meal-prep or cozy weekend soup. Homemade croutons = the crispy, garlicky topping you didn’t know you needed. What You'll Love Can I make this soup vegetarian? Absolutely! Swap the sausage for plant-based sausage or add extra flavor with sautéed mushrooms and a splash of soy sauce or tamari for umami depth. What kind of potatoes work best? Yukon Gold or other yellow potatoes are ideal—they’re creamy but hold their shape well. Russets will work too but break down more, so expect a thicker texture. Do I have to use cream? Nope! The soup is plenty creamy from the potatoes alone. You can add a splash of cream, milk, or even oat milk for richness, but it’s optional. Can I freeze this soup? Yes! Let it cool completely before transferring to airtight containers. It keeps well in the freezer for up to 2 months. Just hold off on adding the cream or croutons until reheating. How do I keep my croutons crispy? Store them separately in an airtight container at room temp. Add them right before serving to avoid sogginess. What if I don’t have leeks? You can substitute a yellow onion in a pinch. The flavor will be slightly different—less sweet and delicate—but still delicious. Frequently asked Questions Ingredints Explained Ingredients For the Soup: 1 tbsp olive oil 250 g (9 oz) sausage (Toulouse-style, chicken, or Italian), sliced or crumbled 2 medium leeks (white & light green parts only), thinly sliced 2 garlic cloves, minced 1 ½ tsp Herbes de Provence ¼ tsp Crushed Red Pepper Flakes , or to taste ½ tsp Garlic Salt , plus more to taste 500 g (about 3 cups) yellow potatoes, peeled and diced 750 ml (3 cups) chicken or vegetable broth 250 ml (1 cup) water 125 ml (½ cup) cream or milk (optional) Salt and pepper, to taste Optional garnish: chives, parsley, or grated Gruyère For the Croutons (optional): 2 cups cubed crusty bread (day-old works great) 2 tbsp olive oil or melted butter ½ tsp Garlic Salt ½ tsp Herbes de Provence (optional, for layering the flavor) NEWSLETTER SIGN-UP Preparation Make the Soup: In a large pot, heat olive oil. Cook sausage until golden brown. Remove and set aside. Add leeks to the pot and sauté 5–7 minutes until soft and translucent. Stir in garlic, Herbes de Provence, crushed red pepper, and garlic salt. Cook 1 minute until fragrant. Add potatoes, broth, and water. Bring to a simmer and cook uncovered for 15–20 minutes until potatoes are fork-tender. Blend partially with an immersion blender (or mash some potatoes with a spoon) for a creamy texture. Return sausage to the pot, add cream (if using), and simmer another 5 minutes. Adjust seasoning to taste. Make the Croutons (optional): 1. Preheat oven to 375°F (190°C). 2.Toss bread cubes with olive oil, Garlic Salt , and optional Herbes de Provence . 3. Spread on a baking sheet and bake for 10–15 minutes, stirring once, until golden and crisp. To Serve: Ladle soup into bowls, swirl in a little cream if desired, and top with hot, garlicky croutons. Finish with herbs or grated cheese. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

This soup combines the roasted sweetness of pumpkin with a warm, savory depth, resulting in a cozy and comforting bowl of autumn flavors.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Spiced Pumpkin Soup Prep Time: 15 minutes Cook Time: 45 minutes Serves: 4-6 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something about fall that makes me crave a big pot of soup simmering on the stove. The air turns crisp, the leaves start to crunch underfoot, and suddenly the kitchen becomes the coziest place in the house. While pumpkin usually gets the spotlight in pies and lattes, I love it even more in savory dishes—especially this Spiced Pumpkin Soup . It’s rich, warming, and has a little Swiss-inspired twist that makes it feel extra special. I grew up surrounded by fall markets full of pumpkins, root veggies, and chestnuts, and this soup brings all that autumn magic into one comforting bowl. Think roasted pumpkin blended with warm spices and a swirl of cream or Gruyère—simple, seasonal, and deeply satisfying. If you’ve made my Creamy Potato, Leek & Sausage Soup or that silky Chestnut Soup , you already know I’m a sucker for cozy bowls with a bit of depth and warmth. This spiced pumpkin version fits right in—earthy, aromatic, and just the right amount of creamy. And if you're in the mood to explore more globally-inspired flavors with that same cozy feel, my Turmeric & Coconut Soup is another one I think you’ll love—it’s bright, gently spiced, and just as soul-soothing. Top it with roasted seeds, a dollop of crème fraîche, or just a hunk of crusty bread—whatever makes it feel just right for you. However you serve it, I hope this soup brings a little warmth, a little spice, and a lot of autumn comfort to your table. SKIP TO RECIPE CARD SKIP TO VIDEO Perfect Fall Comfort Food : This spiced pumpkin soup captures the essence of fall with warm spices and creamy texture, making it a go-to for cozy autumn nights. Rich, Velvety Texture : With fresh pumpkin as the base, this soup is naturally creamy and smooth, offering a satisfying mouthfeel with every spoonful. Boosted with Seasonal Spices : Cinnamon, nutmeg, and other spices elevate the flavor, creating a depth that’s both aromatic and deliciously warming. Nutrient-Packed : Pumpkin is rich in vitamins and antioxidants, making this soup a healthy choice that nourishes as much as it comforts. Quick and Easy to Prepare : This soup comes together in under 30 minutes, making it a simple yet impressive dish for family dinners or fall gatherings. Versatile and Customizable : Enjoy it on its own or with your favorite toppings like roasted seeds, a swirl of cream, or crusty bread on the side for added texture. What You'll Love 1. What makes spiced pumpkin soup different from regular pumpkin soup? Spiced pumpkin soup incorporates warm spices like cinnamon, nutmeg, ginger, and sometimes a touch of cayenne or chili, adding depth and a hint of heat that enhances the natural sweetness of the pumpkin. 2. Can I use canned pumpkin instead of fresh for this spiced pumpkin soup? Yes, canned pumpkin is a convenient alternative to fresh pumpkin and works well in this soup. Just be sure to use pure pumpkin puree (not pumpkin pie filling) for the best flavor and texture. 3. How can I make this spiced pumpkin soup creamy? To make the soup creamier, you can add coconut milk, heavy cream, or a dollop of Greek yogurt at the end of cooking. Coconut milk also gives it a delicious hint of sweetness and a velvety texture. 4. What spices are best for spiced pumpkin soup? A classic combination includes cinnamon, nutmeg, ginger, and cloves. For a bit of heat, you can add cayenne pepper or chili flakes, or even a dash of smoked paprika for a subtle smokiness. 5. How do I make pumpkin soup more flavorful? Sautéing onions, garlic, and spices before adding the pumpkin enhances the flavor. Roasting the pumpkin (if using fresh) also adds depth and a subtle caramelization. 6. Can I freeze spiced pumpkin soup? Yes! Allow the soup to cool completely, then transfer it to an airtight container or freezer bag. It can be frozen for up to 3 months. Reheat gently on the stovetop, adding a little broth if the texture is too thick. 7. What toppings go well with spiced pumpkin soup? Toppings like toasted pumpkin seeds, a swirl of coconut milk or cream, crispy bacon, or even a sprinkle of fresh herbs like thyme or parsley add extra flavor and texture to the soup. 8. Is this soup vegan? If you use vegetable broth and coconut milk or another plant-based milk, the soup is completely vegan. Make sure to check your spices and toppings if you’re adapting for a vegan diet. 9. What can I serve with spiced pumpkin soup? This soup pairs well with crusty bread, garlic toast, or a simple salad. It’s also a great starter for a fall-themed meal or can be served with roasted vegetables for a heartier option. 10. How can I adjust the thickness of the soup? To thicken the soup, simmer it longer to let it reduce, or add a potato or a carrot while cooking, then puree. For a thinner soup, add more broth or water until you reach your desired consistency. Frequently asked Questions Ingredints Explained Ingredients 1 small pumpkin (about 4 cups pumpkin flesh), peeled, seeded, and diced 1 large onion, diced 2 cloves garlic, minced 1 tablespoon olive oil 1 teaspoon ground cinnamon 1 teaspoon ground cumin 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/4 teaspoon cayenne pepper (optional, for heat) 4 cups vegetable or chicken broth 1 cup coconut milk (or heavy cream for a richer soup) Salt and pepper to taste Fresh parsley or cilantro, for garnish Pumpkin seeds, toasted (optional, for garnish) NEWSLETTER SIGN-UP Preparation Prepare the Pumpkin: Preheat the oven to 400°F (200°C). Spread the diced pumpkin on a baking sheet, drizzle with olive oil, and roast for about 20-25 minutes until tender and slightly caramelized. Set aside. Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes, until softened. Add the minced garlic and cook for another minute until fragrant. Add the Spices: Stir in the cinnamon, cumin, nutmeg, ginger, and cayenne pepper (if using). Cook for 1 minute to let the spices bloom and become fragrant. Add Pumpkin and Broth: Add the roasted pumpkin to the pot and pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes to allow the flavors to meld. Blend the Soup: Use an immersion blender to blend the soup until smooth, or carefully transfer the soup to a blender and puree in batches. Return the blended soup to the pot if using a blender. Stir in Coconut Milk: Stir in the coconut milk (or cream) and season the soup with salt and pepper to taste. Let the soup simmer for another 5 minutes, stirring occasionally. Serve: Ladle the soup into bowls and garnish with fresh parsley or cilantro and toasted pumpkin seeds if desired. Serve warm with crusty bread on the side. This Spiced Pumpkin Soup can be stored: In the refrigerator : For up to 3-4 days in an airtight container. It’s best to let it cool completely before refrigerating. In the freezer : For up to 2-3 months. Store in freezer-safe containers or bags. When reheating, thaw it in the refrigerator overnight and gently reheat on the stove. Tip: To maintain the best texture, stir well after reheating, especially if the coconut milk or cream has separated. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP