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Recipe Category: Souffle
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Pumpkin Souffle Recipe
Ingredients
- 8 tiny pumpkins
- 4 large eggs, separated
- 4 tsp all-purpose flour
- 1/4 tsp baking powder
- 3 oz. habanero cheddar cheese
- salt & fresh ground pepper, to taste
Method
- Set your oven to 350 degrees F before doing anything else
- In a large shallow baking dish, arrange the pumpkins
- Add about 1/4-inch of the water
- With a piece of the foil, cover the baking dish tightly and cook in the oven for about 40 minutes
- Remove from the oven and keep aside to cool
- Now, set your oven to 375 degrees F
- With a paring knife, remove tops from each pumpkin
- Remove the seeds and then, scoop out the flesh, leaving about 1/4-inch-thick shell
- In a bowl, add about 4 C of the pumpkin flesh and keep aside
- Add the egg yolks into the bowl of pumpkin flesh and mix well
- Add the flour and baking powder and mix well
- Add the cheese, salt and pepper and stir to combine
- In another bowl, add the egg whites and beat until stiff peaks form
- Fold the whipped egg whites into pumpkin mixture
- Carefully, place the mixture into the pumpkin shells
- Arrange the filled pumpkin shells onto a baking sheet and cook in the oven for about 12-15 minutes
Servings : 8
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