Pumpkin souffle
6 Servings
Ingredients
| Quantity | 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 |
| Cayenne pepper to taste | ||
| 4 | Egg yolks; lightly beaten | |
| 6 | Egg whites at room temperature | |
| ¼ | teaspoon | Cream of tartar |
Directions
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, .