Discover the richness of pumpkin. This soup and scones are fantastic when it’s cold outside. The hearty fiber in them will fill you up without adding a lot of calories to your diet. The soup is thick and creamy, with a mild flavor. The scone is savory and tastes even better when eaten with Comte Cheese and dipped in the pumpkin soup.
- 1 pumpkin
- 2 carrots
- 1 tablespoon olive oil
- 1/2 onions
- ground black pepper
- vegetable broth
- sour cream
- 50 grams wheat flour
- 175 grams wholemeal flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 50 grams butter (cold)
- fresh thyme
- 1 eggs
- 2 tablespoons sour cream
- 100 milliliters whole milk
- 100 grams cheese (Comte)
- Peel the pumpkin with a vegetable peeler, cut in half, and remove the seeds with a spoon.
- Peel the carrots, and cut them into chunks.
- Heat the oil in a pan, add the chopped onions.
- Add the chopped pumpkin, carrots, thyme, salt and pepper.
- Add the vegetable broth.
- Cook over medium heat until the vegetables. are tender.
- Mix the vegetables in a blender, gradually adding the broth to achieve the desired consistency, and 2 tablespoons of sour cream.
- To serve, add a spoonful of cream to each bowl.
- Preheat oven to 200 degrees Celsius.
- In a bowl pour the flour, baking powder, salt, and thyme (the equivalent of 2 stalks).
- Add cubed butter and stir in with your fingertips to get big chunks (like a crumble topping).
- In a bowl mix together the egg, cream, and milk.
- Gradually, add the cream mixture to the dough, and mix with fingers until smooth.
- Add the diced Comte cheese.
- On a lightly floured surface, place the dough, form a ball, and then flatten into a circle, cut it into 7 portions.
- Place on a baking sheet lined with parchment paper, brush with a little milk, and bake for 15 to 20 minutes until well browned.