If you’re planning an autumn party or just want to fill up your kids before they go trick-or-treating, try this scrumptious soufflé.
Prep Time: 10 Min
Cook Time: 50 Min
Ready In: 1 Hr
- 1 pound pumpkin, peeled and cut into pieces
- 3 1/2 tablespoons butter
- 1/2 cup flour
- Scant 1 1/2 cup milk
- Salt and pepper, to taste
- 3 eggs, separated
- 1/2 cup grated cheese
- Preheat oven to 410°F. Put a few inches of water in the bottom of a large pot with a fan steamer and a lid; make sure the water is below the steamer or strainer basket. Place the pot over high heat. When the water is boiling, add the pumpkin, cover and reduce heat to medium low. Cook until tender, about 20 minutes. Test with a fork or tester to make sure the pumpkin is tender. If not, continue steaming, adding water as needed, so the pot doesn’t go dry. When tender, remove pumpkin to cool on paper towels.
- In a medium saucepan, melt the butter and add the flour, stirring continually to avoid lumps. Add the milk gradually, stirring continually. Season with salt and pepper.
- Remove the white sauce from the heat and add the egg yolks, stirring as you add.
- Beat the egg whites until stiff, adding a pinch of salt. Set aside.
- Meanwhile, mash the cooked pumpkin. Stir the pumpkin and cheese into the white sauce. When it is well mixed, gently fold in the egg whites.
- Pour the mixture into a buttered baking dish and bake for 50 minutes. The center should be springy when done.
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