a taste of France

A pumpkin souffle recipe



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Ingredients


Souffle de potinon

Pumpkin souffle recipe

450g pumpkin peeled and seeded

1 teacup of cold water

salt and pepper

juice of half a lemon

1 dessertspoon of corn flour

425 ml milk

3 eggs size 2 separated

75g grated gruyere cheese

18cm / 7¼ in souffle dish


Heat the oven to 190c or 375f gas 5. Cut the pumpkin into pieces and cook in a large pan with cold water, salt and the lemon juice.

When just tender drain thoroughly, and blend until smooth. Mix the cornflour with a little cold milk.

Heat the rest of the milk and when warm add the cornflour, season and cook until thick.

Let it cool a little then whisk in the pumpkin puree, the egg yolks one at a time and the grated cheese.

Whisk the egg whites until stiff peaks are formed. When cold fold in the stiffly beaten egg whites.

Pour into a buttered souffle dish and cook for 30 mins.

Serve straight away you now have pumpkin souffle.



  • If you liked the Pumpkin souffle try the Punpkin soup recipe
  • Cheese souffle recipe
  • try a chicken pate recipe
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