Cheese Soufflé with Pumpkin

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Cheese Soufflé with Pumpkin
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Health Score:
7,9 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in

Ingredients

for
4
Ingredients
butter (for molds)
800 grams Hokkaido pumpkin
2 shallots
1 garlic clove
2 tablespoons olive oil
250 milliliters Vegetable broth
2 tablespoons dry white wine
3 eggs
salt
50 grams grated Gruyere
2 tablespoons Semolina flour
salt
1 teaspoon soy sauce
1 pinch Nutmeg
1 pinch ground ginger
white, freshly ground peppers
1 tablespoon lemon juice
thyme (for garnish)
How healthy are the main ingredients?
Hokkaido pumpkinolive oilsoy sauceshallotgarlic cloveegg

Preparation steps

1.

Lightly grease soufflé dishes with butter. Rinse pumpkin, dry and trim any unsightly spots on the shell. Cut pumpkin in half, scrape out seeds and fibrous fruit pulp with a spoon and cut flesh into cubes.

2.

Peel shallots and garlic, chop finely and fry in hot oil. Add pumpkin cubes and cook briefly. Pour in vegetable stock and wine and allow pumpkin to stew for 10-15 minutes until soft. Let cool slightly.

3.

Preheat oven to 220°C (approximately 425°F). Separate eggs. Beat egg whites with a pinch of salt until stiff. Puree stewed pumpkin and add to mixture. Mix in yolks, cheese and semolina. Season with soy sauce, nutmeg, ginger, pepper, salt and lemon juice. Fold in egg whites and spoon into prepared soufflé dishes. Bake in preheated oven and cook for 20-25 minutes. Remove from oven, garnish with fresh thyme branches and serve immediately.