Daily menu, October 25: mushroom velouté, pomegranate quinoa squash and classic pumpkin pie

Sunday 25 October 2026 15:00 - Juliette Hess
Daily menu, October 25: mushroom velouté, pomegranate quinoa squash and classic pumpkin pie

This October 25 daily menu brings together cozy autumn flavors in a satisfying three-course meal. Begin with creamy mushroom velouté soup, a smooth, savory starter that sets a warming tone. The earthy mushrooms and gentle seasoning make it an inviting choice as the days turn cooler, while its velvety texture offers a contrast to the colorful dish that follows.

For the main course, vegan quinoa-stuffed butternut squash with pomegranate pairs tender squash with quinoa, toasted pumpkin seeds, fresh coriander, and jewel-like pomegranate seeds. Its mix of sweet, nutty, and fresh flavors gives the menu a bright centerpiece. Finish with a slice of pumpkin pie, whose cinnamon and cloves bring familiar warmth to dessert. Together, these recipes make a seasonal lunch or dinner with a thoughtful balance of creamy, hearty, and sweet notes. The recipe chapters offer details for each dish, followed by practical menu FAQs and a grouped shopping list.

Creamy mushroom velouté soup - video recipe!

This starter makes a comforting opening for an autumn meal: mushrooms and onion are complemented by white wine, lemon juice, and seasoning, while cream gives the soup its velvety character. A touch of nutmeg adds a warm finishing note alongside salt and pepper. The recipe’s rich, smooth style contrasts nicely with the quinoa and squash main course without competing with its brighter pomegranate and coriander. Serve the mushroom velouté as the first course when you want a cozy beginning, and keep crusty bread nearby if you enjoy dipping it into the creamy soup.
Creamy mushroom velouté soup - video recipe!Recipe Creamy mushroom velouté soup - video recipe!

Since days are getting colder, we are thrilled to eat this creamy and tasty velvet soup.

Vegan quinoa stuffed butternut squash with pomegranate

The main dish centers on butternut squash filled with quinoa, creating a colorful, satisfying centerpiece for this seasonal menu. Olive oil, salt, and pepper season the squash, while the quinoa cooks with water and salt. Pomegranate seeds add vivid color and a fresh contrast; toasted pumpkin seeds bring a nutty touch, and fresh coriander leaves finish the dish. This vegan quinoa-stuffed squash balances the creamy soup with a more substantial texture and leads naturally into the warmly spiced pumpkin pie. It is a lively, plant-based centerpiece built from the ingredients listed.
Quinoa- and pomegranate-stuffed butternut squashRecipe Quinoa- and pomegranate-stuffed butternut squash

Have you got a butternut squash and want to make something other than soup with it? It’s time to stuff it! Enjoy a hearty, filling, colorful winter meal! Its orange flesh is good for both body and mind :-) Paired with the red pomegranate arils and...

Pumpkin pie... my mom's ancient secret recipe...

Close the meal with pumpkin pie, a classic dessert flavored with cinnamon, cloves, and mace. Canned pumpkin forms the filling, joined by milk, cream, melted butter, sugar, and salt for a sweet, warmly spiced finish. Its familiar autumn flavors make a fitting counterpart to the savory mushroom starter and the pomegranate-bright squash main. The listed ingredients provide the filling components; no crust ingredients or preparation details are specified here. Serve this pie as the final course for a comforting seasonal menu that moves from creamy and savory to hearty and sweet.
Pumpkin pie... my mom's ancient secret recipe...Recipe Pumpkin pie... my mom's ancient secret recipe...

Combine all ingredients until well combined and mix well.

Frequently asked questions

What gives the mushroom soup its creamy texture?
The recipe uses cream to create its rich, velvety finish.

Can I use other mushrooms in the velouté?
Yes. The supplied recipe FAQ suggests trying varieties such as shiitake, portobello, or cremini for a different flavor.

What adds color and texture to the stuffed squash?
Pomegranate seeds bring vivid color, while toasted pumpkin seeds add a nutty element; fresh coriander completes the garnish.

Can I prepare the quinoa-stuffed squash ahead?
The recipe FAQ notes that it can be made ahead and stored in the refrigerator, which can help with meal preparation.

What gives the pumpkin pie its warm flavor?
Cinnamon, cloves, and mace season the pumpkin filling.

What can I serve alongside the soup?
Crusty bread is suggested as a companion for the mushroom soup.

Shopping list for the complete menu

Creamy mushroom velouté soup - video recipe!
  • 1 onion
  • 1.3 lb mushrooms
  • 1/2 lemon juice
  • 7 ounces white wine
  • 16 ounces cream
  • salt
  • pepper
  • nutmeg
Vegan quinoa stuffed butternut squash with pomegranate
  • 1 butternut squash
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 100 g quinoa
  • 213 ml water
  • 1 tsp salt
  • 1/2 pomegranate
  • 15 g toasted pumpkin seeds
  • Some fresh coriander leaves
Pumpkin pie... my mom's ancient secret recipe...
  • 2 cups canned pumpkin (E.D. Smith brand)
  • 2 teaspoons . melted butter
  • 3/4 cup milk
  • 1/2 cup cream
  • 1/2 teaspoon. salt
  • 1/4 teaspoon. cloves
  • 1 cup sugar
  • 1/2 teaspoon. cinnamon
  • 1/2 teaspoon. mace
Juliette HessJuliette Hess
I have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!

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