Side Pannel
Pumpkin Souffle
Ingredients List
- 2 tb Butter
- 1/4 c Finely chopped yellow onion
- 2 ts Flour
- 1/2 c Whipping cream
- 1 1/2 c Pureed pumpkin (canned is
- -ok)
- 1/2 ts Salt
- 1/4 ts Fresh ground black pepper
- 1/4 ts Fresh grated nutmeg
- Cayenne pepper to taste
- 4 Egg yolks; lightly beaten
- 6 Egg whites at room
- -temperature
- 1/4 ts Cream of tartar
Directions
This lovely dish can be served year-round if you have prepared some
pur”šed 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”š 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 1-1/2 quart
souffl”š dish and bake in a preheated oven at 350ø for about 30 minutes, or
until the souffl”š 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!
pur”šed 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”š 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 1-1/2 quart
souffl”š dish and bake in a preheated oven at 350ø for about 30 minutes, or
until the souffl”š 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!
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