‘October hues’

Autumn is a beautiful season when part of nature turns into a kaleidoscope of colours, while the other half strips down into pure muted hues. I love the pale birch colour of hay fields and certain wild flowers that make the most calming unsaturated backdrop. This October has been unreal in turns of weather, it has been warm and sunny, where as the colder season is being introduced with the softest kiss. The warmth seems to be lingering for as long as possible, which is simply amazing! The mature sun is lower and more golden, mornings are crisp and full of life & you can smell autumn dancing in the breeze. Forests are lush and full of mushrooms, while wild flowers stand crisp soaking up the warmth & slowly, the bright trees are dropping their leaves. Nature is at its most beautiful at the moment.

As pumpkin season is right in the midst of us, I wanted to join in on the spirit and make some pumpkin latte while I was making a little autumn wreath. I like to purchase my spices in small amounts to ensure freshness, and buy them whole and grind them myself wherever I can. Trust me, this makes all the difference! Also, we don’t have pumpkin purée in a can from where I come from, so I make the puree from scratch, which of course is always a better idea. It is very simple, as you just roast the pumpkin. Basically, add rough pieces of pumpkin on an oven dish. Coat them with olive oil and a bit of salt ( I also used a bit of thyme twigs) and bake in 200 celsius degrees until cooked for about 30 minutes. I then blended the pumpkin with a bit of water into a smooth velvety paste. This sweet (but not too sweet) pumpkin latte is a wonderful weekend treat or a soothing evening drink if you are craving for autumnal cozy flavours.

Pumpkin Latte

  • 1 cup coffee or espresso shot
  • 1-2 cups oat milk
  • 2 tablespoon pumpkin purée
  • 1/2-1 tablespoon maple syrup
  • 1 teaspoon Ground whole Nutmeg
  • 1 cinnamon stick
  • 1/2 star anise
  • A few cloves

In a small sauce pan, gently heat all the ingredients into a warm autumnal drink.


Autumanal Flower Crown

Last weekend, I went off to my parents country house and picked some wild flowers and forest goods to make a seasonal wreath/flower crown. I found the most beautiful camomile flowers from their garden and these lovely white ones that almost look like cotton blooms. I also found some blueberry twigs that had turned a lovely reddish colour and these purple flowers that grow on the side of their house. We spent the day there with Bella as my hubby was at work and came back home for the evening. The next morning, the house smelled of my delicious pumpkin latte concoction, I had candles on and made this beautiful autumnal wreath. I’m happy with the end result, now it sits on our balcony along with all the other autumn flowers!

How to make the flower crown/ autumnal wreath?  Find instructions here & here

My hubby and I had a cozy picnic in these surroundings yesterday with some pumpkin bread, coffee and endless hayfields



A fashion & interior lover who enjoys cooking and traveling. I have a nordic way of thinking, where I believe in the beauty of simplicity.

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