Kabocha Squash Soup


Small to medium Kabocha squash

Apple cider vinegar

3 Spanish (yellow) onions





2 Pink Lady apples

Pumpkin seeds

Himalayan salt



Heat the oven to 400 degrees

Split the squash and place face up on a cooking sheet, seeds and all! Drizzle with olive oil, salt and pepper. Bake uncovered until well golden and fork tender.

Cover with foil if browning too much before properly cooked.

Caramelize chopped onions in olive oil while squash is cooking.

Remove seeds and strands from the baked squash and in a large enough pot add the pulp of the squash to the chopped/ sautéed onions.

In a separate frying pan, add olive oil and add peeled chopped apples to caramelize. When tender and translucent, add pumpkin seeds.

Meanwhile, in the pot where the onions and squash pulp are combined. Add apple cider vinegar to cover and serve as the cooking liquid. Add water as needed to keep the soup loose but never runny and add the remaining spices at a teaspoon each.

Cook over a low simmer until everything is well blended. You will need to blend the soup either in a food processor or with a blending wand. This is when you add the apples and pumpkin seeds but keep enough separate for garnish.

This recipe makes a LOT of soup. There is plenty for company or to freeze in 2 or 3 batches.

Konstantina MahliaComment
Pumpkin Cake With Salted Caramel Frosting

Use a FLUTED funnel cake mold for this Sweet Pumpkin Cake frosted with Carmel Frosting.

Serves 10-12



1 cup oil ( safflower) 

1.25 cups sugar

4 eggs

1 15-ounce can pumpkin puree

2 cups flour

2 teaspoons cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt


1.5 cups sugar

.5 cups water

6 tablespoons butter

1 cup heavy cream


1.5 cups softened butter

6 cups powdered sugar 1 cup plus 2 tablespoons caramel

1 teaspoon vanilla



  1. Preheat oven to 350 degrees.

  2. Butter cake pan well (I butter the cake pan by softening butter on the stove and then using a pastry brush to thoroughly coat the pan).

  3. In a large mixing bowl, mix oil, sugar and eggs until light and fluffy. Stir in pumpkin puree and mix until combined.

  4. Stir in flour, cinnamon, baking powder, baking soda and salt.

  5. Scrape the mixture into the buttered cake pan (I prefer using a silicon spatula).

  6. Bake for approximately one hour. Test with a toothpick in the middle after 45 minutes, as ovens can vary so much.


In a heavy bottomed saucepan, heat sugar and water over medium heat, whisking constantly to make sure the sugar dissolves. Once the mixture comes to a boil, stop whisking it. Watch it as it transitions from white to toffee/ amber brown. Don’t let it burn. Once it browns, add the butter and whisk in until melted. If you have a candy thermometer, this should be around 25 degrees.

Once it’s melted, remove it from the heat. Wait 10 seconds and then add the heavy cream. Whisk the ingredients together until it’s well blended and smooth and creamy. Allow the caramel to cool and then put it in a jar to keep until you add it to the icing.


Put the butter into a deep bowl and blend on high speed until well whipped, then add the sugar a cup at a time. When they are well mixed, add the vanilla and the caramel. Let the icing sit and don’t ice the cake until the cake is well cooled.