Pumpkin Soup with Comte Cheese and Thyme Scones

On dine chez NanouReviews(1)
Bev D.: "The scones with the thyme and the pumpkin soup ha…" Read More

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 onion
  • 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 egg
  • 2 tablespoons sour cream
  • 100 milliliters whole milk
  • 100 grams cheese (Comte)


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


Yummly User
Bev D. 12 Jul 2015
The scones with the thyme and the pumpkin soup had so many flavors going on my mouth was having a party. What an amazing fall meal that isn't heavy but just the right amount of wow!