Cheese Soufflé with Pumpkin

Ingredients

• butter (for the ramekins)
• 800 g Hokkaido pumpkin
• 2 shallots
• 1 Garlic clove
• 2 EL olive oil
• 250 ml vegetable broth
• 2 EL dry white wine
• 3 eggs
• Salt
• 50 g grated Gruyère cheese
• 2 EL semolina
• Salt
• 1 TL Soy sauce
• 1 pinch nutmeg
• 1 pinch ginger powder
• white pepper (from the grinder)
• 1 EL lemon juice
• Thymian sprig (for garnish)

Instructions

1. 1.

   Thinly coat the soufflé ramekins with butter. Wash the pumpkin, dry it, and cut away unsightly parts of the skin. Halve the pumpkin, scrape out the seeds and fibrous flesh with a spoon, and dice the flesh.

2. 2.

   Peel and finely dice the shallots and garlic, then sauté them in hot oil. Add the pumpkin and briefly cook together. Pour in vegetable broth and wine, and simmer the pumpkin for 10-15 minutes until tender. Let it cool slightly.

3. 3.

   Preheat the oven to 220°C (fan). Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Puree the pumpkin. Fold in the yolks, cheese, and semolina. Season with soy sauce, nutmeg, ginger, pepper, salt, and lemon juice. Gently fold in the meringue and spread the mixture into the prepared ramekins. Bake for 20-25 minutes until puffed. Garnish with fresh thyme sprigs and serve immediately.