Autumn Fare - vegetable - Pumpkin Soufflé
t=teaspoon T=tablespoon + -=more or less
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Pumpkin Soufflé
This recipe grew out of an Italian one for pumpkin fritters. I didn’t like the result and deep frying
balls of these in an egg batter. I experimented a little and found I prefer this souffé!
serves 4-6
preheat oven to 200° C.
1 kilo small pumpkin
2 sm. (or 1 lg.) garlic cloves, minced
1/8 t. ground cinnamon
salt, pepper
1 egg yolk, slightly beaten
1 egg white, beaten to
soft peaks
2 T. minced mint or applemint (or 1 T. dried)
butter for the soufflé dish
1 T. milk
Cut pumpkin in half, protect each side with a piece of foil and bake for 1/2 hour. Remove and
when cool enough to handle, scrape out the seeds and discard with the rind. Mash the pulp well.
Butter a small soufflé form (+ - 15 cm,. across).
Separate egg. Beat egg yolk slightly in a small bowl. Set aside. Scrape out the pulp and add all
ingredients except the butter and the egg white. Mix well before gently folding in the egg white.
Mix a little milk with what egg yolk is left in the small bowl. Brush top of soufflé and bake at 200°
for 40 minutes.
To serve, wet 2 tablespoons and form ovals (as in a mousse). Allow three per serving, for a start!
This dish requires a little time. Bake and remove pulp in advance and refrigerate. Bring to room temperature before proceeding with recipe. This is a nice acompliment for Green Beans with Savoury.
Serve with Corn Bread with Onion. I like to serve this with lamb filets, green beans and
a tossed mixed salad.
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added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2002 Patricia Conant