Pumpkin Soufflé
Description
Perfect with tea and coffee. Pumpkin soufflé is a dessert that will please absolutely everyone! This is a truly effective way to feed children pumpkin! At the same time, the soufflé turns out moderately sweet, containing only 1 tbsp of sugar. And the recipe itself—baking is done. Serve at the table.
Instructions
- 1
Step 1
Prepare all necessary ingredients. Peel the pumpkin of seeds and skin. We need 200 grams of pumpkin flesh.
- 2
Step 2
Boil the pumpkin for 10–15 minutes (depending on the pumpkin variety) until tender, then puree it using a blender.
- 3
Step 3
While the pumpkin is cooking, separate the yolks from the whites. Beat the whites with a pinch of salt until stiff peaks.
- 4
Step 4
Mix the yolks with sugar; you can add a little vanilla sugar.
- 5
Step 5
Whisk until the mixture lightens.
- 6
Step 6
Add flour and pumpkin puree to the yolks. Mix well.
- 7
Step 7
Here’s the pumpkin puree we ended up with.
- 8
Step 8
Now add about one spoonful of beaten egg whites at a time and mix them in.
- 9
Step 9
It will turn out a bright and airy mass.
- 10
Step 10
Grease small baking molds with butter, fill them with the pumpkin mixture. Place them in a preheated oven at 180 °C for 30 minutes.
- 11
Step 11
The soufflé turned out this beautiful. You may need a little more baking time; my oven isn’t very powerful, so the soufflé baked for almost 40 minutes.
- 12
Step 12
The pastry is ready. Serve with tea.