It’s getting pretty cold down here in the Southern hemisphere, and in such weather I am drawn to soups and stews and other such comfort food.  Growing up, I had a period of time where for medical reasons I couldn’t eat much more than soup.  I have memories of my late Nana making pumpkin soup for me, which I would slurp down with some bread well soaked in soup.

Last week, when I was feeling in need of a little comfort, I decided to try my hand at some pumpkin soup.  To make it into a heartier meal, I decided to serve it with parmesan and rosemary scones.  The results was a filling, warming, comforting meal on a cold Tuesday night.

I basically followed this recipe for pumpkin soup on Taste.com.au, with three changes.  Firstly, I used celery instead of leek.  Secondly, I used a sweet potato instead of a white potato and finally I used natural yoghurt instead of cream, as I prefer the tang of yoghurt (plus it’s far healthier!).

For the scones I found a recipe on the blog “Where’s the Beef?”, and followed it exactly.   However, it made a lot of scones, more than we could eat in one sitting, so it might be worth halving the recipe.