Cheese Soufflé with Pumpkin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 256 cal. | (12 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 17.5 μg | (29 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 744 mg | (19 %) | ||
| Calcium | 190 mg | (19 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 100 mg | |||
| Cholesterol | 182 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- butter (for molds)
- 800 grams Hokkaido pumpkin
- 2 shallots
- 1 garlic clove
- 2 Tbsps olive oil
- 250 milliliters Vegetable broth
- 2 Tbsps dry white wine
- 3 eggs
- salt
- 50 grams grated Gruyere
- 2 Tbsps Semolina flour
- salt
- 1 tsp soy sauce
- 1 pinch Nutmeg
- 1 pinch ground ginger
- white, freshly ground peppers
- 1 Tbsp lemon juice
- thyme (for garnish)
Preparation steps
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.
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.
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.
