Autumn recipes | CASO Design Onlineshop

October 2025 | Autumn recipes

Autumn is a time for indulgence: the days are getting shorter, the leaves are turning colourful and the kitchen smells of savoury and sweet treats. From hearty to creamy to seductively sweet – autumn offers countless opportunities to make yourself really cosy with culinary delights. Now is the perfect time to try out new favourite recipes and enjoy autumn to the fullest.

Fun fact: many autumn ingredients such as pumpkin, apples and nuts are not only delicious, but also packed with vitamins and energy. Perfect for feasting your way through the colourful season!

Our favourite autumn recipes

Pumpkin vegetable cream soup

Ingredients for 3 servings:

1 butternut squash (peeled, seeded, halved)
3 large tomatoes
1 courgette
1 orange bell pepper
1 red onion
1 head of garlic
200–300 ml vegetable stock (depending on desired consistency)

200 g whipping cream
1 teaspoon sweet paprika
1 teaspoon curry powder
Salt & pepper
4–5 tablespoons olive oil
Basil & chilli flakes for serving

Preparation:

Preheat the oven to 200 °C top/bottom heat. Halve the tomatoes, cut the courgette into approx. 2 cm wide slices, remove the seeds from the peppers and quarter them, peel the onion and cut into eighths. Cut off the ‘top’ of the garlic bulb so that the cloves are exposed. Place everything on a baking tray lined with baking paper along with the peeled, halved butternut squash, drizzle with olive oil and season with salt.
Roast the vegetables in the oven for approx. 50 minutes until everything is soft.
Place the roasted vegetables in the B 1800 PowerBlender, squeeze the garlic out of its skin, add the stock and purée until creamy.
Pour the soup into a saucepan, season with curry powder, sweet paprika, salt and pepper. Stir in the whipping cream (except for 2 tbsp for decoration) and bring to the boil briefly. If necessary, add a little stock to achieve the desired consistency.
Pour into bowls, garnish with the remaining cream, basil and chilli flakes and serve with fresh bread or ciabatta.

Butternut and tahini cream with pasta &
chickpea crunch

Ingredients:

For the cream:

1 butternut squash, peeled and diced
1 small clove of garlic
2 tbsp olive oil
1 tbsp tahini (sesame paste)
50 g cooked chickpeas
300 ml vegetable stock or water
½ tsp lemon juice, ½ tsp salt, a little pepper, ¼ tsp smoked paprika powder

For the chickpea crunch:

100 g cooked chickpeas
1 teaspoon olive oil
½ teaspoon paprika powder
A pinch of salt

For the pasta:

250 g pasta of your choice
(e.g. tagliatelle or rigatoni)

To serve:

Roasted pumpkin seeds
A little olive oil

Preparation:

Mix the butternut squash and garlic with oil, salt and pepper. Roast in the AirFry DuoChef at 190°C for approx. 25 minutes.
Mix the chickpeas with oil, paprika powder and salt, roast in the AirFry DuoChef at 190°C for 12 minutes.
Puree the roasted pumpkin with 50 g chickpeas, tahini, lemon juice and 300 ml vegetable stock using the Click & Mash, season with salt and pepper to taste.
Cook the pasta, reserving some of the cooking water. Mix the pumpkin cream with the pasta and cooking water.
Serve with chickpea crunch, herbs, pumpkin seeds and olive oil.

Autumnal quiche in the air fryer

Ingredients:

1 roll of quiche or puff pastry
250 g pumpkin, diced
150 g mushrooms, diced
1 small leek, finely sliced
1 small onion, finely diced
3 eggs
150 ml cream
100 g mountain cheese
2 tbsp olive oil
1 tsp salt 1/2 tsp pepper 1/4 tsp nutmeg

Preparation:

Pre-cook the pumpkin with a little olive oil in the AirFry DuoChef at 200 °C for approx. 6 minutes. Then add the mushrooms, leek and onion and cook for another 5 minutes until everything is lightly browned.
Place the dough with baking paper in the second air fryer tin, press down around the edges and spread the vegetables on top.
Whisk the eggs with the cream, cheese and spices and pour over the vegetables.
Grate the remaining mountain cheese on top and bake the quiche at 160 °C for approx. 25–30 minutes until golden brown.
Allow to cool slightly, cut into pieces and serve – ideal as an autumn main course or for brunch.

📌Tip: Store in the refrigerator and serve slightly warmed the next day.

Raw cake with persimmon

Ingredients:

For the base:

130 g vegan biscuits
60 g almonds, blanched
40 g coconut oil

Coconut quark layer:

150 g persimmons
400 ml coconut milk
Agar agar – amount in grams for 600 ml liquid
200 g soy yoghurt
1 pinch of salt

Persimmon layer:

300 g persimmons
3 g agar agar
50 ml water

Topping:

1 persimmon
2 tbsp desiccated coconut
1 tbsp flaked almonds

Preparation:

Melt the coconut oil over low heat. Crush the biscuits and almonds in the Chop & Go, mix in the coconut oil. Spread the mixture evenly in a cake ring and chill.
Bring 100 ml coconut milk to the boil with agar agar (for 600 ml).
Peel and dice the persimmons, then purée with the remaining coconut milk, soy quark and salt. Stir in the agar agar mixture.
Spread the coconut quark mixture onto the base and smooth. Chill.
Bring 50 ml water to the boil with agar agar and purée with the diced persimmons. Spread onto the coconut quark layer.
Chill the cake for at least 3 hours or overnight.
Before serving, decorate with persimmon slices, desiccated coconut and flaked almonds.

Pumpkin pie with cream cheese frosting

Ingredients:

Cake:

250 g flour
180 g sugar
8 g baking powder
7 g pumpkin spice (2 tsp cinnamon, ½ tsp ginger, ½ tsp nutmeg, ¼ tsp cloves)
1 g salt
300 g pumpkin purée
240 ml vegetable oil
4 eggs (M), lightly beaten
5 ml vanilla extract

Frosting:

115 g butter (room temperature)
225 g cream cheese (room temperature)
5 ml vanilla extract
200 g icing sugar
1–3 tbsp milk (depending on desired consistency)

Preparation:

Preheat the HCMG 25 Ceramic Chef to 175 °C and grease a baking tin (23×30 cm).
Mix the dry ingredients.
Mix the pumpkin purée, oil, eggs and vanilla separately.
Combine everything into a smooth batter and pour into the tin.
Bake for 25–30 minutes (test with a skewer).
Frosting: Beat the butter and cream cheese with the Click & Mix until creamy, then stir in the vanilla, icing sugar and milk.
Leave the cake to cool, spread with the frosting and enjoy!

Banana Bread Rolls

Ingredients:

For the dough:

500 g wheat flour (type 405)
67 g brown sugar
1 packet dry yeast (approx. 2 1/4 teaspoons)
1.5 teaspoons cinnamon
1 teaspoon salt
237 ml milk
6 tablespoons butter
150 g mashed ripe banana

For the frosting:

76 g softened butter
57 g cream cheese (vegan option available)
240 g icing sugar
2 tsp cinnamon
1 tbsp milk
1 tsp vanilla extract
Pinch of salt

For the filling:

57 g softened butter
100 g brown sugar
1 tbsp cinnamon
Pinch of salt

Preparation:

Heat the milk until lukewarm, melt the butter in it. Stir in the sugar and dry yeast, leave to stand for 5 minutes. Add the banana, flour, cinnamon and salt and knead for 8–10 minutes to form a smooth dough. Cover and leave to rise for 60–90 minutes until doubled in volume.
Roll out the dough on a floured surface to approx. 35×45 cm. Brush with softened butter. Mix brown sugar, cinnamon and a pinch of salt and sprinkle evenly over the dough.
Roll up tightly from the long side, seam side down. Cut into 12 pieces (approx. 3–4 cm) and place them slightly apart in a greased or lined baking tin. Cover and leave to rise for 20–30 minutes until puffy.
Bake in the HCMG 25 Ceramic Chef (hot air) at 175 °C for approx. 18–22 minutes until golden brown; for extra colour, optionally switch on the grill for 1–2 minutes.
For the frosting, cream the butter and cream cheese, then stir in the icing sugar, cinnamon, milk, vanilla and salt and beat until smooth.
Leave the rolls to cool for 5–10 minutes, spread generously with frosting and serve lukewarm.

Baked apple tiramisu

We need:

Vacu OneTouch Eco-Set
Sponge fingers
Apple juice

For the cream:

250g quark
250g cream cheese
60g sugar

For the apples:

1 large apple
2 tbsp apple juice
2 tsp cinnamon
300g apple sauce

It's that simple:

Cut the apples into small pieces and sauté them in a pan with apple juice and cinnamon for a few minutes until they are soft. Then leave to cool and mix with the apple sauce.
For the cream, mix all the ingredients together.
Briefly soak the sponge fingers in apple juice and layer them alternately with the apple mixture and the cream in a vacuum container.
Seal the tiramisu, vacuum seal and chill for about 2 hours.
Before serving, dust with icing sugar and cinnamon and enjoy.