Pumpkin soup is the only food you can think of during Thanksgiving? But there are so many more delicious recipes! We’ve collected our best-ofs and tell you why we can’t get enough of them.

Note: All recipes are designed for 4 portions.

#1 Tarte flambée with caramelized onions

You can prepare this tarte flambée in the pan, quickly and easily.


  • 400 g spelt flour
  • 220 ml water
  • 100 g grated cheese (e.g. Emmental)
  • 1 onion
  • 1 bunch of parsley
  • 1 tsp butter
  • 2 tbsp sour cream
  • 2 tbsp brown sugar
  • salt
  • pepper


1 Peel the onion and cut into thin strips.

2 Melt the butter in a pan and braise the onions with a little salt in the pan over a low heat (do not fry!).

3. Add the sugar and continue to fry the onions until they caramelize. Turn off the hob.

4. Mix the flour and water in a large bowl to form a dough, knead the dough thoroughly.

5. Add the onions to the batter, mix together and place in a large (28 cm) or two small pans.

6. Put the lid on the pan, bake the batter at the highest heat setting for approx. 3 minutes.

7. Turn off the heat, remove the pan lid and carefully turn the tarte flambée.

8. Brush the baked side with sour cream, sprinkle with cheese, salt and pepper.

9. Close the pan again with the lid and bake the tarte flambée for approx. 15 minutes on the lowest heat. Meanwhile, chop the parsley. Check from time to time (after approx. 10 minutes) that the base of the tarte flambée is not burning.

10. Remove the tarte flambée from the pan, sprinkle with the parsley and enjoy!

Our tip: You can change the taste of your tarte flambée by using a spicy tomato pesto instead of sour cream. We also think our experimental version with ricotta is really tasty. Both variations are perfect for an Italian evening.

That’s why we recommend this recipe

Tarte flambée always works and is a great hearty snack when it’s wet, dark and cold outside. The caramelized onions act like a flavour enhancer for all the other ingredients – amazing! Another thing we like about tarte flambée is that it can be topped in any way you like, just like pizza, only in autumnal style. We were also impressed by how easy the tarte flambée is to prepare in the pan, which makes it the ideal meal for the Staytoo apartment kitchen.

#2 Mexican pumpkin stew

This pumpkin stew will really heat you and your guests up.


  • 400 g pumpkin (Hokkaido or butternut)
  • 600 g kidney beans
  • 150 g canned corn
  • 600 g tomatoes (chunky)
  • 400 ml vegetable stock
  • ½ onion
  • ¼ apple
  • 2 tbsp spelt flour
  • 1 tbsp caraway seeds
  • 1 tbsp oregano
  • 1 tbsp oil (olive or sunflower oil)
  • 4 tsp tomato paste
  • 2 tsp pumpkin seed oil
  • salt
  • pepper


1. Wash the pumpkin thoroughly, cut in half and remove the seeds. Then cut the pumpkin halves into small pieces.

2. Peel, halve and dice the onion.

3. Wash the apple and cut into apple quarters, dice one apple quarter.

4. Heat the oil in a pan and fry the diced pumpkin, apple and onion.

5. Add the tomato purée and spelt flour.

6. Deglaze with vegetable stock and tomatoes.

7. Simmer the pumpkin stew on a low heat for approx. 25 minutes.

8. Add the kidney beans, sweetcorn and spices, garnish with a drizzle of pumpkin seed oil and enjoy the pumpkin stew.

Our tip: If we eat this stew for several days, we spice it up with a few small ingredients on each new day. On Monday, for example, we add a spoonful of sour cream, on Tuesday we sprinkle in grated Parmesan cheese, on Wednesday we experiment with a piece of dark chocolate, which we grate into the hot stew and allow to melt.

That’s why we recommend this recipe

Pumpkin stew is super quick to prepare, is full of vitamins and minerals and, thanks to its simplicity, even the least talented cook can make it. What’s more, it can be frozen in large quantities and defrosted just as quickly, making it the perfect make-ahead meal (keyword: meal prep).

#3 Mushroom and feta burger

Yummy, yummy: this burger will put you in a good mood and you can bite into it with a clear conscience, as it is based on healthy mushrooms.


  • 800 g mushrooms (mushroom mix, e.g. king oyster mushrooms, button mushrooms)
  • 60 g lettuce (e.g. rocket)
  • 8 g gherkins
  • 4 burger buns
  • 4 slices of mountain cheese
  • 2 tomatoes
  • 1 onion
  • 2 cloves of garlic
  • 8 tbsp smoke/barbecue sauce
  • 1 tbsp cooking oil (olive or sunflower oil)
  • salt
  • pepper
  • paprika powder


1. Clean the mushrooms and cut into fine strips.

2. Peel the onion and garlic and chop into small cubes.

3. Pour the oil into the pan, heat the pan to the highest level.

4. Fry the mushrooms with the onion cubes until the onions are lightly browned. Add the garlic and sauté briefly over a medium heat. Turn off the hob and remove the pan from the heat. Add salt, pepper and paprika powder so that the spices can soak into the mushroom, onion and garlic mixture.

5. Toast the burger bun halves until they are nice and crispy, meanwhile cut the cornichons and tomatoes into thin slices.

6. Top the bun halves with the vegetables and the mushroom, onion and garlic mixture, place one slice of mountain cheese per burger directly on top of the warm mixture so that it can melt.

7. Add the smoke sauce and lettuce as toppings, close the burger with the bun lid and enjoy.

Our tip: Use brioche buns for the burgers. This fluffy, light pastry gives your burger an ingenious sweet note.

That’s why we recommend this recipe

The taste explosion of this burger blew us away. The different flavors come across quite differently when you bite into it than we are used to from the classic mushroom pan. This is how we rediscover mushrooms in the fall!

#4 Chestnut goulash with dumplings

Chestnuts are sweet chestnuts that can be eaten raw or baked. They taste just as delicious when cooked in goulash, where they reveal their full flavor potential.


  • 800 g beef goulash
  • 280 g chestnuts
  • 120 g bacon (for connoisseurs: guanciale)
  • 1 packet of Bohemian dumplings
  • 1 vegetable onion
  • 2 bay leaves
  • 320 milliliters red wine or grape juice
  • 540 milliliters beef stock
  • 3 tablespoons oil (olive or sunflower oil)
  • salt
  • pepper
  • nutmeg


1. Wash the beef and bacon thoroughly and leave to dry on a kitchen towel.

2. Peel the chestnuts, peel the onion and chop the chestnuts and onions into small pieces.

3. Pour the oil into a pan, fry the chestnuts and onion pieces.

4. Deglaze with red wine/grape juice, add beef stock, bay leaves, salt, pepper and nutmeg.

5. Leave the goulash to simmer on a low heat for at least 2 hours.

6. About 20 minutes before serving: Wet the bottom of a saucepan with water and heat. As soon as the water boils, place the pasta strainer in the pan, spread the dumpling slices evenly and cover the pan with a clean tea towel over a low heat.

7. Serve the goulash with the dumplings.

Our tip: This goulash can of course also be made vegetarian or vegan; we have eaten it with saitan and vegetable stock instead of beef stock, for example, and we really enjoyed it. Please note, however, that bacon and beef are flavor carriers.  We have therefore found that you need to season vegetable alternatives more strongly. We also use a paprika-based goulash cream as a flavor boost.

That’s why we recommend this recipe

In the cold and wet season, the body needs lots of vitamin C. But drinking lemon water or eating apples all the time gets pretty monotonous in the long run. That’s where the chestnut came in handy, because for a long time we didn’t even know that it contained as much vitamin C as an orange. Well, that clears up the fruit issue. And apart from that, chestnuts also have the perfect color, in our opinion, to make them look really appetizing in goulash.

#5 Sweet potato fries

For years, sweet potato fries have been the perfect alternative to their golden yellow relatives. We show you how to prepare them easily in the pan.


  • 2 sweet potatoes
  • 4 tbsp cooking oil (e.g. olive or sunflower oil)
  • salt
  • pepper
  • paprika powder


1. Wash and peel the sweet potatoes thoroughly.

2. Quarter the sweet potatoes and cut into pieces as large as possible.

3. Heat the oil in a pan, add the sweet potato pieces and fry evenly over a medium heat.

4. Turn the sweet potato pieces regularly.

5. Switch off the hob, season the sweet potato fries generously and leave to marinate in the warm pan for a few minutes. Then serve.

Our tip: Refreshing dips go great with sweet potato fries, e.g. quark with a squeeze of lime juice and parsley.

That’s why we recommend this recipe

Unlike classic chips, sweet potato fries keep us full for longer. They are also healthier, taste more intense and have that subtle sweetness that gives us a little mood boost on dull autumn days.

#6 Brussels sprout soup

For a long time, Brussels sprouts weren’t exactly a burner on our plates. Wrongly so, we think, since we learned this recipe.


  • 800 g Brussels sprouts
  • 300 g onions
  • 1 l vegetable stock
  • 1 small knob of butter
  • 200 ml sour cream
  • 1 tbsp cooking oil (e.g. olive or sunflower oil)
  • 1 tbsp rice vinegar
  • 1 tsp balsamic vinegar


1. Thoroughly clean and wash the Brussels sprouts, remove any wilted leaves.

2. Peel the onion and cut into small cubes.

3. Melt the butter in a pan and sweat the onions for a few minutes until translucent

4. Add the Brussels sprouts and sauté, stirring constantly.

5. Deglaze with vegetable stock.

6. Add the spices, cooking oil, rice vinegar and balsamic vinegar.

7. Add most of the sour cream and simmer the soup for about 20 minutes.

8. Turn off the hob, puree the soup and serve garnished with a dollop of sour cream.

Our tip: You can also use coconut oil instead of sour cream. The oil gives your Brussels sprout soup an exotic touch, very tasty!

That’s why we recommend this recipe

With this Brussels sprout soup, we spice up the vegetable with the dubious reputation. What’s more, the delicate flavour of Brussels sprouts means that they go perfectly with a wide variety of cheeses and spices. So if you prefer to mix Parmesan, cheddar or mozzarella into your soup instead of Manchego: We can absolutely recommend experimenting with different cheeses!

More articles in our blog

Is your mouth watering already? Then get away from the screen and get cooking. 😉 However, if you’re looking for more recipe ideas, take a look at the following articles:

We wish you a healthy, wonderful fall with delicious food. And don’t forget to leave your apartment every now and then in the evening to marvel at the beautiful sunsets – they are particularly intense in the fall.

Ahoy and see you soon!

Your Staytoo team