Pumpkin Souffle
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
446
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 446 cal. | (21 %) | ||
| Protein | 16.24 g | (17 %) | ||
| Fat | 24.59 g | (21 %) | ||
| Carbohydrates | 46.55 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
more nutritional values
| Vitamin A | 396.29 mg | (49,536 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.85 mg | (7 %) | ||
| Vitamin B₁ | 0.63 mg | (63 %) | ||
| Vitamin B₂ | 0.31 mg | (28 %) | ||
| Niacin | 6.75 mg | (56 %) | ||
| Vitamin B₆ | 0.73 mg | (52 %) | ||
| Folate | 92.44 μg | (31 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 8.83 μg | (20 %) | ||
| Vitamin B₁₂ | 1.16 μg | (39 %) | ||
| Vitamin C | 47.48 mg | (50 %) | ||
| Potassium | 1,593.15 mg | (40 %) | ||
| Calcium | 393.21 mg | (39 %) | ||
| Magnesium | 170.58 mg | (57 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 44.95 μg | (22 %) | ||
| Zinc | 2.34 mg | (29 %) | ||
| Saturated fatty acids | 12.9 g | |||
| Cholesterol | 212.11 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 Acorn squash
- salt
- 50 grams butter
- 1 Tbsp Sour cream
- 3 very fresh egg yolks
- 100 grams grated Apple
- freshly ground White pepper
- freshly grated Nutmeg
- 3 egg whites (at room temperature)
- 2 Tbsps finely chopped Pumpkin seed (to taste)
Preparation steps
1.
Halve pumpkins and remove seeds and fibers, scrape out pulp, leaving shells intact. Cut pulp into cubes and cook in slightly salted water until tender. Drain and puree well.
2.
Spread pumpkin shells with butter and season with salt and pepper. Add creme fraiche, egg yolks and cheese to pumpkin puree and mix well. Season with pepper, nutmeg and salt. Beat egg whites with 1 pinch of salt until stiff. Fold into pumpkin mixture carefully.
3.
Fill pumpkin shells with the mixture, sprinkle with chopped pumpkin seeds and bake in preheated oven at 250°C (approximately 475°F) for about 20-30 minutes or until golden brown. Do not open oven door while baking. Remove from the oven and garnish with chives. Serve.
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