Pumpkin Soup With Comte Cheese And Thyme Scones

1. 1

   Peel the pumpkin with a vegetable peeler, cut in half, and remove the seeds with a spoon.

2. 2

   Peel the carrots, and cut them into chunks.

3. 3

   Heat the oil in a pan, add the chopped onions.

4. 4

   Add the chopped pumpkin, carrots, thyme, salt and pepper.

5. 5

   Add the vegetable broth.

6. 6

   Cook over medium heat until the vegetables. are tender.

7. 7

   Mix the vegetables in a blender, gradually adding the broth to achieve the desired consistency, and 2 tablespoons of sour cream.

8. 8

   To serve, add a spoonful of cream to each bowl.

9. 9

   Preheat oven to 200 degrees Celsius.

10. 10

    In a bowl pour the flour, baking powder, salt, and thyme (the equivalent of 2 stalks).

11. 11

    Add cubed butter and stir in with your fingertips to get big chunks (like a crumble topping).

12. 12

    In a bowl mix together the egg, cream, and milk.

13. 13

    Gradually, add the cream mixture to the dough, and mix with fingers until smooth.

14. 14

    Add the diced Comte cheese.

15. 15

    On a lightly floured surface, place the dough, form a ball, and then flatten into a circle, cut it into 7 portions.

16. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.