Pumpkin souffle

Yield: 6 Servings

Measure Ingredient
2 tablespoons Butter
¼ cup Finely chopped yellow onion
2 teaspoons Flour
½ cup Whipping cream
1½ cup Pureed pumpkin (canned is ok)
½ teaspoon Salt
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 pur‚ed 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, .

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