Pumpkin Parmesan Soufflé

Pumpkin Parmesan Soufflé

Elegant for an autumn harvest brunch or as a lovely side dish to any holiday meal, these light and fluffy soufflés featuring grated parmesan, pumpkin and fresh sage are absolutely delicious and bound keep the conversation flowing at your dining room table.

servings
8

Ingredients











Cooking Instructions

1

Melt butter in large saucepan over medium heat. Add shallot; cook and stir until shallot is crisp-tender. Reduce heat to medium-low. Whisk in flour and salt until combined, about 1-2 minutes. Gradually whisk in milk and sage. Bring to a boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in 1 cup parmesan until melted. Transfer to a large bowl.


2

Separate eggs. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, lightly beat 4 egg yolks in a bowl. (Save remaining egg yolks for a different dish.) Whisk a 1/3 cup hot cheese sauce into the beaten egg yolks. Return all to remaining cheese sauce, whisk constantly. Whisk in pumpkin into cheese sauce until smooth. Cool completely, about 30 minutes.


3

Heat oven to 375°F. Grease eight 6-ounce soufflé ramekins. Dust with remaining parmesan cheese, distributing cheese evenly on bottoms and side


4

Beat egg whites with cream of tartar on high speed until stiff peaks form but not dry. Gently fold, with a rubber spatula, a quarter of the egg whites into the pumpkin mixture. Carefully fold in remaining whites.


5

Transfer to prepared ramekins. Bake for 18-22 minutes or until tops are puffed and golden brown. Serve immediately.


Recipe Tip:
Any brand of Wisconsin parmesan cheese can be used.
cheese iconCheesemonger Tip:
Freshly grated Wisconsin parmesan performs well in recipes and has superior flavor in comparison to some pre-grated products.

Ingredients











Cooking Instructions

1

Melt butter in large saucepan over medium heat. Add shallot; cook and stir until shallot is crisp-tender. Reduce heat to medium-low. Whisk in flour and salt until combined, about 1-2 minutes. Gradually whisk in milk and sage. Bring to a boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in 1 cup parmesan until melted. Transfer to a large bowl.


2

Separate eggs. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, lightly beat 4 egg yolks in a bowl. (Save remaining egg yolks for a different dish.) Whisk a 1/3 cup hot cheese sauce into the beaten egg yolks. Return all to remaining cheese sauce, whisk constantly. Whisk in pumpkin into cheese sauce until smooth. Cool completely, about 30 minutes.


3

Heat oven to 375°F. Grease eight 6-ounce soufflé ramekins. Dust with remaining parmesan cheese, distributing cheese evenly on bottoms and side


4

Beat egg whites with cream of tartar on high speed until stiff peaks form but not dry. Gently fold, with a rubber spatula, a quarter of the egg whites into the pumpkin mixture. Carefully fold in remaining whites.


5

Transfer to prepared ramekins. Bake for 18-22 minutes or until tops are puffed and golden brown. Serve immediately.


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