Soufflé with Pumpkin Puree
Soufflé with pumpkin puree is a recipe featuring fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- butter (for the ramekins)
- 450 g Hokkaido pumpkin flesh (peeled and seeded)
- 80 g Butter
- 20 g flour
- 300 ml milk
- Salt
- Pepper (freshly ground)
- 4 eggs
- 60 g freshly grated Parmesan
- 1 pinch nutmeg
Instructions
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1.
Preheat the oven to 200°C (400°F) with top and bottom heat and grease the ramekins. Keep them cold in the refrigerator until ready to fill.
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2.
Dice 400 g of pumpkin flesh, steam it for about 15 minutes until tender, then puree it in a blender or food processor. Slice the remaining pumpkin into fine strips.
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3.
Melt the butter in a saucepan, whisk in the flour and cook until lightly browned. Gradually add the milk while stirring, season with salt and pepper, and bring to a gentle boil.
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4.
Separate the eggs. Remove the milk mixture from heat, gradually stir in the yolks. Fold in the Parmesan and pumpkin puree. Season with nutmeg.
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5.
Beat the egg whites with a pinch of salt until stiff peaks form, then fold them gently into the batter. Fill the ramekins with the soufflé mixture and top with the pumpkin strips. Bake in the preheated oven for about 20 minutes and serve hot.
