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Autumn pumpkin & garlic soup
Autumn is the season of plentiful fresh local garlic and pumpkins, combining these ingredients with some of the prescribed spices of Autumn along with leafy herbs makes for a perfect season aligning recipe.
Garlic has some wonderful health benefits, it’s antibacterial properties are well documented. Avoid buying imported Garlic, this is of inferior quality and will not provide the same health benefits as the local (particularly organic) varieties. Imported garlic is fumigated and may also be bleached with chlorine to give it a clean but un-natural white color.
2 garlic bulbs (outer papery skin removed)
5 tbsp. coconut or olive oil
4 thyme sprigs
4 rosemary sprigs
1 butternut pumpkin cut in wedges
1 red capsicum
5 cups vegetable/chicken stock
1 onion chopped
1tsp ea ground; cumin, coriander
sea salt & pepper
4tbsp chopped fresh coriander & parsley
Place garlic, pumpkin, capsicum, thyme and rosemary in baking tray. Drizzle pumpkin with 1/2 oil quantity and bake at 220°C for 20 mins, turning occasionally. Remove capsicum once the skin has blistered, reduce oven to 190°C and continue cooking pumpkin until tender. Peel capsicum, remove seeds and slice finely. In large saucepan dry fry spices until fragrant, add remaining oil and onions and cook until softened, add pumpkin pieces and stock and squeeze in roasted garlic. Season to taste, bring to boil then simmer for 10 minutes. Process soup in blender until smooth and serve with capsicum and garnish of herbs.