Pumpkin and Parmesan soufflé
Pumpkin purée folded with whisked egg whites and baked in individual moulds.
Active time30 min
Cooking30 min
Total1 h
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Ingredients
- 600 g pumpkin
- 30 g butter
- 2 tbsp crème fraîche
- 250 ml milk
- 3 eggs
- 50 g grated Parmesan
- 1 tbsp wheat flour
- 2 pinches of ground nutmeg
- 1 pinch of ground pepper — optional
- 1 pinch of salt — optional
Preparation
Peel and deseed the pumpkin, dice and cook in the milk for about 15 minutes until tender. Drain thoroughly and mash.
600 g pumpkin250 ml milk- knife
- peeler
- chopping board
- saucepan
- colander
- potato masher
Heat the oven to 240 °C. Butter then flour individual soufflé moulds, dividing the listed butter and flour between them.
30 g butter1 tbsp wheat flour- oven
- individual soufflé moulds
- pastry brush
Separate the eggs. Mix the yolks, crème fraîche, Parmesan and nutmeg into the cooled purée. Add optional salt and pepper. Whisk the whites until firm and fold in gently.
2 tbsp crème fraîche3 eggs50 g grated Parmesan2 pinches of ground nutmeg1 pinch of ground pepper — optional1 pinch of salt — optional- mixing bowl
- bowl
- electric whisk
- spatula
Divide between the moulds. Bake for 5 minutes at 240 °C, then lower to 180 °C and bake for another 10 minutes, until risen and set. Serve immediately.
- oven
- individual soufflé moulds
- oven gloves
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration