Autumn Lookbook

Hello it's me again. 

In this post I'm going to show you some of my favourite outfits in autumn and

I'm super excited for you to see them!

As you can see I like to wear one colourful or special piece of clothing and built the rest of the outfit around it. I Hope you like it. 

 1. Flowy dress with kombat boots

   

 

     Dress: Boohoo
      Jacket: Kevingston
      Tights: H&M
      Boots: Timberland

2. Plaid shorts with black knit cardigan

                Cardigan: edc
                    Cropped T-shirt: Vero Moda
                    Shorts: Brandy Melville
                    Tights: H&M
                    Boots: Timberland

3. Big plaid scarf with jeans jacket

   


                     



             Scarf: Zara
               Jeans Jacket: Zara
               T-shirt: Zara
               Jeans: Brandy Melville
               Boots: Sommerkind

4. Flowers under oversized cardigan with white plateau sneakers

 

  

Blouse: Urban Outfitters

Cardigan: Princess tam tam

Jeans: Brandy Melville

Sneakers: Double Agent

5. Moon and star with faux fur vest

           



            Longsleeve bodysuit: Wildfox
               Faux fur vest: Zara
              Jeans: Brandy Melville
              Boots: Sommerkind

Thanks to my photographer and best friend for taking the pictures!!

I hope you get some inspiration from my looks!

xxx

Claire

Pumpkin and chestnunt soup

My absolute favourite dinner in autumn is pumpkin and chestnut soup. It is the best thing to eat after an exhausting and cold day. I love that it tastes salty (obviously) and also a bit sweet, thanks to the chestnuts and honey. 

This is a very easy recipe so you don't have to have big cooking skills!!

I hope you enjoy the soup as much as I do!!

Ingredients:

1 Pumpkin (Hokkaido)
1 big sweet potato(or 2 smaller ones)         
1 Zucchini
2 potatos
3 carrots
1 cup (200 g) precooked chestnuts
1 tbsp honey
1 pinch salt and pepper
1 tsp nutmeg
1 pinch cinnamon
1 cup (200ml) coconut milk
1 cup milk (I used soymilk)
2 tbsp ground parmesan cheese

    
   You can vary the exact amount 
   of the ingredients. So if you                                                    
   like nutmeg (or carrots...) 
   for example a lot you can put
   more nutmeg in your soup.
    

Instructions:

1. Chop up all the vegetables

2.  Heat up 1.5-2 liters vegetable stock on the stove

3. Let the vegetables simmer for 25-30min (depends on the size of your vegetables)

4. Take the pot away from the heat and let it cool down a little bit

5. Remove about 1 liter of vegetable stock (There should still be some water left in the pot)

6. Add the chestnuts

7. Purée everything with a blender

                                                                                 

    8. Now add the remaining ingredients (liquids and spices)

9. Mix well

10. Enjoy!!

xxx

Claire