Pumpkin Soup with Comte Cheese and Thyme Scones

On dine chez Nanou
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Pumpkin Soup with Comte Cheese and Thyme Scones
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Description

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.

Ingredients

1 pumpkin
2 carrots
1 tablespoon olive oil
1/2 onions
thyme
salt
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)

Directions

1Peel the pumpkin with a vegetable peeler, cut in half, and remove the seeds with a spoon.
2Peel the carrots, and cut them into chunks.
3Heat the oil in a pan, add the chopped onions.
4Add the chopped pumpkin, carrots, thyme, salt and pepper.
5Add the vegetable broth.
6Cook over medium heat until the vegetables. are tender.
7Mix the vegetables in a blender, gradually adding the broth to achieve the desired consistency, and 2 tablespoons of sour cream.
8To serve, add a spoonful of cream to each bowl.
9Preheat oven to 200 degrees Celsius.
10In a bowl pour the flour, baking powder, salt, and thyme (the equivalent of 2 stalks).
11Add cubed butter and stir in with your fingertips to get big chunks (like a crumble topping).
12In a bowl mix together the egg, cream, and milk.
13Gradually, add the cream mixture to the dough, and mix with fingers until smooth.
14Add the diced Comte cheese.
15On a lightly floured surface, place the dough, form a ball, and then flatten into a circle, cut it into 7 portions.
16Place on a baking sheet lined with parchment paper, brush with a little milk, and bake for 15 to 20 minutes until well browned.
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