Pumpkin Scones & Soup for One

Golden, fluffy scones meet a mug of warming soup in this feel-good CWA throwback.

Is it even a proper nod to the CWA if we don’t talk about pumpkin scones? These golden beauties are a rite of passage in Aussie kitchens. And when served alongside a steaming bowl of simple veggie soup? It’s like getting a warm hug from your favourite auntie.

This solo-friendly recipe gives you two perfect pumpkin scones and one nourishing mug of carrot-pumpkin soup. No mixers. No drama. Just a belly full of good-old-fashioned comfort.

💪 Nutritional Highlights (Per Serve – 2 scones + 1 cup soup)

Calories: ~420
Protein: 9g
Fibre: 6g
Hero Nutrients:
- Beta-carotene (vitamin A) from pumpkin & carrot – supports vision and skin
- Complex carbs – for sustained energy
- Calcium from milk – for bones

🛒 Ingredients (Serves 1)

For the Pumpkin Scones (makes 2):

½ cup self-raising flour
Pinch of salt
2 tbsp cold butter, cubed
⅓ cup mashed cooked pumpkin (cooled)
1 tbsp milk (plus a little extra for brushing)

For the Pumpkin-Carrot Soup:

½ cup pumpkin, peeled & diced
1 small carrot, chopped
1 small garlic clove, minced
½ tsp stock powder (or ½ cube)
¾ cup boiling water
Salt & pepper to taste
Optional: pinch of nutmeg or dried thyme

👩‍🍳 Instructions

1. Start the Soup:

In a small saucepan, combine pumpkin, carrot, garlic, stock powder, and water.
Bring to a boil, reduce to simmer and cook for 10–15 mins until veg is soft.
Use a stick blender to purée until smooth (or mash well with a fork for a rustic version). Season to taste and keep warm.

2. Make the Scones:

Preheat oven to 200°C (fan-forced).
In a bowl, sift flour and salt. Rub in butter using fingertips until it resembles breadcrumbs.
Stir in pumpkin and milk to form a soft dough — don’t overmix.
Turn onto a floured board, pat into a 2cm-thick round, and cut into 2 rounds using a glass or cutter.
Place on a small baking tray, brush tops with a little milk.
Bake for 12–15 minutes until risen and golden.

3. Serve It Up:

Ladle the hot soup into a mug or small bowl.
Serve with your fresh, warm scones on the side — perfect for dipping or slathering with a little butter.

🥶 Storage & Reheat

Scones: Store in an airtight container for 1–2 days. Refresh in a warm oven or toaster.
Soup: Keeps 2–3 days in the fridge. Reheat gently in a saucepan or microwave.

🔄 Swap Suggestions

Dairy-free? Use olive oil or Nuttelex in the scones and plant-based milk.
Add protein: Stir a spoonful of Greek yoghurt or cooked lentils into the soup.
Spice it up: Add a pinch of cumin or chilli flakes to the soup base.
Go sweet: Add a dash of cinnamon and brown sugar to the pumpkin scones and serve with honey instead of soup.