Pumpkin Soup with Gluten Free Scones

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Comfort food 101, but done gluten free style and with healthy fats & proteins to help balance out the fluffy but carby scones. Enjoy!

Pumpkin Soup with Gluten Free Scones

Gluten free, sugar free.
Prep Time 30 mins
Cook Time 30 mins
Servings 4 people

Equipment

  • Stick whizz.

Ingredients
  

Pumpkin Soup

  • 1 onion
  • 2 garlic cloves crushed
  • kg chopped pumpkin about 1/2-2/3 of a large pumpkin
  • 1 jar chicken broth or about 350-400ml
  • 1 can coconut cream 400ml
  • sea salt and pepper
  • 2-3 tsp curry powder depending how spicy you like it
  • 2-3 tsp sea kelp flakes iodine rich!

Gluten Free Scones

  • 75 g butter melted
  • ½ cup coconut milk or other milk
  • 2 eggs
  • cups gluten free flour I prefer Edmonds
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ cup tasty cheese OPTIONAL

Instructions
 

Pumpkin Soup

  • Heat a large pot to a medium heat with your choice of cooking fat/oil (coconut, olive oil, animal fat) and soften onion and garlic.
  • Add all other ingredients and simmer gently for around 20-30 minutes until pumpkin has softened and flavours have combined.
  • When cooked, remove from heat and use a stick whizz to blend until smooth.

Gluten Free Scones

  • While the pumpkin soup is simmering, prepare the scone dough and cook.
  • Preheat oven to 160°C fanbake.
  • In a medium-large bowl, add melted butter and milk then whisk in the eggs.
  • Add the flour, baking powder, baking soda (and cheese if desired) and mix together until a firm dough forms.
  • Line a baking tray with paper. Pluck handfuls of dough from the bowl and shape into scones about 2cm thick – should make approximately 9 scones from this mixture.
  • Bake for around 12-15 minutes, until golden on top.