Pumpkin soufflé
4 servings
90 minutes
Pumpkin soufflé is a delicate and airy dish that will adorn any table. Its roots go back to Italian cuisine, where simple yet exquisite recipes are valued. The main ingredient is pumpkin, which gives the soufflé natural sweetness and a velvety texture. Semolina adds softness, while whipped egg whites make the dish light as a cloud. The soufflé is baked to a golden crust, and cheese adds a savory flavor. It is perfect as a standalone dish or as a side to meat and vegetables. This is an excellent option for the autumn season when pumpkin is most aromatic and flavorful. Pumpkin soufflé not only pleases the eye but also brings warmth and coziness, making family evenings especially enjoyable.
1
Peel the pumpkin and remove the seeds, then cut it into small pieces.
- Pumpkin: 1 kg
2
Place the pumpkin pieces in a pot, cover with milk (leave some aside), and cook until al dente.
- Milk: 500 ml
3
Add semolina to the pumpkin and cook for another 10-15 minutes, stirring continuously.
- Semolina: 180 g
4
Pass the cooked pumpkin porridge through a sieve.
5
Melt the butter in a pot and heat the flour without browning. Add the remaining milk and cook for 3-5 minutes while stirring.
- Butter: 150 g
- Wheat flour: 120 g
- Milk: 500 ml
6
Pour the obtained sauce into the mashed pumpkin mixture, add the yolks, salt, sugar, and mix everything thoroughly.
- Chicken egg: 9 pieces
- Salt: pinch
- Sugar: 2 teaspoons
7
When the mixture cools, fold in the beaten egg whites.
8
Grease the baking pan with oil, sprinkle with flour or breadcrumbs, pour in the mixture, sprinkle with cheese, and drizzle with melted butter.
- Butter: 150 g
- Wheat flour: 120 g
- Cheese: 60 g
9
Place in a preheated oven and bake until a crust forms.
