Pumpkin Soufflé
Pumpkin soufflé is a recipe featuring fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 acorn pumpkins (acorn pumpkins)
- Salt
- 50 g butter
- 1 tbsp sour cream
- 3 whole fresh egg yolks
- 100 g grated Appenzeller cheese
- white pepper (from the mill)
- Nutmeg (freshly grated)
- 3 egg whites (room temperature)
- 2 tbsp finely chopped pumpkin seeds (optional)
Instructions
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1.
Cut a lid off each pumpkin and hollow out generously. Separate the flesh from the seeds as needed. Dice the flesh and cook in lightly salted water until tender. Drain and puree, then let cool. Preheat oven to 250°C.
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2.
Rub the hollowed pumpkins with a little butter, season with salt and pepper. Stir sour cream, egg yolks, and cheese into the pumpkin mixture. Season with pepper, nutmeg, and optional salt. Whisk the egg whites with a pinch of salt until stiff peaks form. Gently fold the beaten whites into the pumpkin batter using a spatula.
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3.
Fill the pumpkins with the pumpkin mixture, sprinkle with chopped pumpkin seeds, and bake in the hot oven for 20-30 minutes until golden brown. Do not open the oven door during baking to prevent the soufflés from collapsing. Serve the finished soufflés garnished with chives.
