Pumpkin Soup with Comte Cheese and Thyme Scones Recipe | Yummly

Pumpkin Soup with Comte Cheese and Thyme Scones

ON DINE CHEZ NANOU
19Ingredients
65Minutes
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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

US|METRIC
  • 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)
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    Directions

    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.
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