Pumpkin Soup with Comte Cheese and Thyme SconesOn dine chez Nanou
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)
- 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.