Autumn Recipes Ideas | Ondol Oriental Medicine Clinic

Autumn Recipes

Autumn Recipes

Here are some yummy autumn recipes from your friends at Ondol Oriental Medicine Clinic. Enjoy these with your family and friends.

Pumpkin, pear & bacon soup – Autumn Recipes

Serves: 6 Prep. time: 10min Cook time: 20min Difficulty: Easy


Pumpkin, pear & bacon soup
  • 80g unsalted butter, chopped
  • 1 onion, chopped
  • 150g bacon, chopped, plus extra 4 thin slices
  • 3 pears, 2 cored and chopped, 1 thinly sliced
  • 1kg peeled butternut pumpkin, cut into 5cm pieces, seeds reserved
  • 4 cups (1L) chicken stock
  • 1 1/2 tsp sherry vinegar (substitute red wine vinegar)
  • 1/2 bunch sage, leaves picked
  • 2 tbs maple syrup


  1. Combine half the butter, onion, bacon and chopped pear in a large saucepan over medium heat. When hot, cook, stirring, for 8 minutes or until onion is softened.
  2. Add pumpkin and stock, and bring to the boil. Reduce to a simmer and cook for 6 minutes or until pumpkin is tender. Working in batches, place mixture in a blender and whiz until smooth. Transfer to a saucepan, stir through vinegar and keep hot over low heat.
  3. Meanwhile, place extra bacon in a frypan over medium-high heat. Cook for 2 minutes each side or until golden. Transfer to a bowl and set aside. Melt remaining 40g butter in pan. Add reserved pumpkin seeds and sage, and cook for 2 minutes or until seeds are golden.
  4. Using a slotted spoon, transfer seeds to a plate. When sage darkens, transfer to a plate using tongs. Add maple syrup, sliced pear and 1/2 tsp salt flakes to pan. Cook pear for 1 1/2 – 2 minutes each side or until golden.
  5. Divide soup among bowls and top with bacon, pear, sage and pumpkin seeds. Drizzle with pear cooking juices to serve.

Kale & Shaved Brussel Sprout Salad – Autumn Recipes

Serves: 6 Prep. time: 15min Cook time: 5min Difficulty: Easy

Kale & Shaved Brussel Sprout Salad


  • 12 oz. bag brussels sprouts, halved and then thinly sliced
  • 1 cup thinly sliced baby kale
  • 1 cup edamame (soybeans)
  • 1/2 cup dried cherries
  • 1/3 cup chopped pecans
  • 3 slices of bacon, diced
  • 3 tablespoons champagne vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon dijon mustard
  • 1 tablespoon raw honey
  • salt & pepper to taste


  1. Heat a medium size skillet to medium high heat. Add the bacon to the pan and saute for 4-6 minutes until the bacon gets nice and crispy.
  2. Remove the bacon and let sit on a paper towel lined plate to soak up some of the grease. Set aside.
  3. To make the dressing: in a small bowl add the champagne vinegar, olive oil, dijon mustard, raw honey, salt, and pepper to taste. Whisk together. Set aside.
  4. In a large bowl add the shaved (thinly sliced) brussels sprouts, baby kale, edamame, dried cherries, chopped pecans, and bacon.
  5. Add the dressing and toss to combine everything. Serve!

Roast Pumpkin & Rice Salad – Autumn Recipes

Serves: 6 Prep. time: 20min Cook time: 30min Difficulty: Easy

Roast Pumpkin & Rice Salad


  • 800g butternut pumpkin, deseeded, peeled
  • ⅓ cup olive oil
  • 150g skinless hazelnuts
  • 1 cup rice & quinoa blend
  • 150g sugar snap peas, trimmed
  • ½ cup frozen peas
  • 2 tbs pure maple syrup
  • 2 tbs white wine vinegar
  • 3 tsp Moroccan seasoning


  1. Preheat oven to 220°C. Thinly slice pumpkin. Arrange on baking tray and drizzle with 1 tbs oil. Season with salt and pepper. Toss to coat. Roast for 20-25 minutes until golden and tender. Set aside to cool.
  2. Meanwhile, place hazelnuts on a tray and bake for 8 minutes until golden. Set aside to cool, then roughly chop.
  3. Cook rice blend following packet directions. Transfer to a bowl to cool.
  4. Cook sugar snap peas and frozen peas together in boiling water for 2 minutes. Drain and rinse under cold water.
  5. Combine pumpkin, hazelnuts, rice blend and peas. Whisk syrup, vinegar, Moroccan seasoning and remaining oil in a jug. Season with salt and pepper. Stir dressing into salad. Serve.

Modern Chicken Diane – Autumn Recipes

Serves: 4 Prep. time: 15min Cook time: 10min Difficulty: Easy

Modern Chicken Diane


  • 1 pound boneless skinless chicken breast cutlets (4)
  • 1/2 teaspoon salt
  • 1/2 to 1/4 teaspoon freshly ground black pepper
  • 3 teaspoons olive oil, divided use
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons brandy or cognac
  • 1-1/2 teaspoons Dijon mustard
  • 1/2 cup chicken broth
  • 4 ounces chopped sliced fresh mushrooms
  • 3 tablespoons green onions


  1. Heat 2 teaspoons oil in a large skillet over medium-high heat. Salt and pepper the chicken breast cutlets well on both sides and cook for 3 minutes on each side, or until just cooked through.
  2. While chicken is cooking, mix together the lemon juice, brandy, mustard and broth; whisk to mix well. Set aside. When chicken is cooked through, transfer to a plate and cover to keep warm.
  3. Add the mushrooms and remaining oil to skillet and stir and cook 3 minutes or until tender. Add green onions and broth mixture. Cook 15 seconds, whisking constantly. Return chicken to pan and heat for another 30 seconds, then serve, spooning sauce over chicken.

We hope you enjoy our autumn recipes. Call or contact us if you have any questions.


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