Yield: 6 Servings
|¼ cup||Finely chopped yellow onion|
|½ cup||Whipping cream|
|1½ cup||Pureed pumpkin (canned is ok)|
|¼ teaspoon||Fresh ground black pepper|
|¼ teaspoon||Fresh grated nutmeg|
|\N \N||Cayenne pepper to taste|
|4 \N||Egg yolks; lightly beaten|
|6 \N||Egg whites at room temperature|
|¼ teaspoon||Cream of tartar|
This lovely dish can be served year-round if you have prepared some pured pumpkin and stored it in your freezer. Otherwise, use canned. People will be impressed with this dish on a cold January evening, as it is rich and warming. Warming is a Colonial term for serious food! In a frying pan, saut the onion in the butter until transparent. Add the flour and cook until the flour and butter begin to turn a very light golden brown. Using a whisk, add the cream and cook until a thick sauce is obtained. Pour this sauce into a medium-sized mixing bowl and add the remaining ingredients, except the eggs and cream of tartar. Mix well. Then stir in the egg yolks, one at a time. A mixer is great for this.
Whip the egg whites along with the cream of tartar and gently fold into the pumpkin mixture. Do not overmix. Place in a buttered 1-½ quart souffl dish and bake in a preheated oven at 350ø for about 30 minutes, or until the souffl begins to expand and brown ever so slightly on top. Serve right away.
Serve this as a vegetable course at a light dinner. It is rich enough to stand up against anything!
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .