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🍽️ Pumpkin Cheese Soufflé

256 kcal · 30 min · 4 servings

Ingredients

• butter (for the ramekins)
• 800 g Hokkaido pumpkin
• 2 shallots
• 1 clove garlic
• 2 tbsp olive oil
• 250 ml vegetable broth
• 2 tbsp dry white wine
• 3 eggs
• salt
• 50 g grated Gruyère cheese
• 2 tbsp semolina
• salt
• 1 tsp soy sauce
• 1 pinch nutmeg
• 1 pinch ginger powder
• white pepper (from the mill)
• 1 tbsp lemon juice
• thyme sprig (for garnish)

Instructions

1. 1. Grease the soufflé molds thinly with butter.
2. 2. Wash the pumpkin and dry it thoroughly.
3. 3. Cut off any unsightly spots from the skin.
4. 4. Cut the pumpkin in half.
5. 5. Scoop out the seeds and fibrous flesh with a spoon.
6. 6. Cut the pumpkin flesh into cubes.
7. 7. Peel the shallots and the garlic.
8. 8. Dice the shallots and garlic finely.
9. 9. Sauté the vegetables in hot oil.
10. 10. Add the pumpkin cubes and sauté them briefly.
11. 11. Deglaze the mixture with vegetable broth and wine.
12. 12. Simmer the pumpkin until soft for 10 to 15 minutes.
13. 13. Let the mixture cool down slightly.
14. 14. Preheat the oven to 220°C with top and bottom heat.
15. 15. Separate the eggs into yolks and whites.
16. 16. Whip the egg whites stiff with a pinch of salt.
17. 17. Puree the cooled pumpkin.
18. 18. Stir the egg yolks into the pumpkin puree.
19. 19. Stir the cheese into the mixture.
20. 20. Stir the semolina into the mixture.
21. 21. Season the mixture with soy sauce, nutmeg, ginger, pepper, salt, and lemon juice.
22. 22. Gently fold the egg whites into the pumpkin mixture.
23. 23. Fill the mixture into the prepared soufflé molds.
24. 24. Bake the soufflés in the preheated oven for 20 to 25 minutes.
25. 25. Garnish the soufflés with fresh thyme sprigs.
26. 26. Serve the soufflés immediately.

Nutrition per serving

• kcal: 256
• Protein: 12 g · Fett/Fat: 16 g · Carbs: 14 g