A pumpkin souffle recipe

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

chicken liver parfait

try the gratin dauphinois

Try fennel ramekins recipe

Try our French shop

Try a recipe on Ebay

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A pumpkin souffle recipe

Ingredients

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