Free Recipe Pumpkin Souffle
Recipe Type: V Recipes
Recipe Preparation: bake
Cooking Ingredients for Pumpkin Souffle Recipe
2 tb Butter
1/4 c Finely chopped yellow onion
2 ts Flour
1/2 c Whipping cream
1-1/2 c Pureed pumpkin (canned is
-ok)
1/2 ts Salt
1/4 ts Fresh ground black pepper
1/4 ts Fresh grated nutmeg
Cayenne pepper to taste
4 Egg yolks; lightly beaten
6 Egg whites at room
-temperature
1/4 ts Cream of tartar
Pumpkin Souffle Preparation
This lovely dish can be served year-round if you have prepared some pur‚ed pumpkin and stored it in your freezer. Otherwise, use canned. People will be impressed with this dish on a cold January evening, as it is rich and warming. Warming is a Colonial term for serious food! In a frying pan, saut‚ the onion in the butter until transparent. Add the flour and cook until the flour and butter begin to turn a very light golden brown. Using a whisk, add the cream and cook until a thick sauce is obtained. Pour this sauce into a medium-sized mixing bowl and add the remaining ingredients, except the eggs and cream of tartar. Mix well. Then stir in the egg yolks, one at a time. A mixer is great for this. Whip the egg whites along with the cream of tartar and gently fold into the pumpkin mixture. Do not overmix. Place in a buttered 1-1/2 quart souffl‚ dish and bake in a preheated oven at 350o for about 30 minutes, or until the souffl‚ begins to expand and brown ever so slightly on top. Serve right away. Serve this as a vegetable course at a light dinner. It is rich enough to stand up against anything! From <The Frugal Gourmet Cooks American>.
Cooking Temperature:
Recipe Serves: 6
How Do You Cook Pumpkin Souffle?
If you know a better Pumpkin Souffle Recipe please comment below.