;
Let this savoury pumpkin souffle become your new favourite recipe!
Souffle is one of those traditional recipes that seems really complicated and difficult but is actually quite easy! This savoury pumpkin souffle is a wonderful vegetarian-friendly dish, its as light as a feather while still maintaining an intense flavour.
The sweetness of the pumpkin is balanced beautifully by the earthy, savoury Swiss gruyère. The two tastes complement each other exquisitely and give this recipe a really interesting flavour. Make sure you choose a strong tasting cheese to achieve the correct depth of flavour.
The flour in this recipe is only a thickening agent so if you want to make this dish gluten-free simply swap the plain flour for your favourite gluten-free alternative!
As soon as they have risen get them out of the oven and top each one with a little crème fraîche, a sprinkling of cheese and some finely chopped chives. You will want to serve them as quickly as possible as they tend to deflate slightly once they are out of the oven,
Chop the pumpkin into small pieces, removing the skin.
Fill a large saucepan with water and bring to a boil. Add pumpkin to a steamer and place on top of the saucepan. Steam until soft.
Butter the ramekins and line the bases with baking parchment cut into circles to fit the base.
Preheat the oven to 200˚C
Now it's time to make the roux. Melt the butter in a pan.
Remove the pan from the heat and add the flour and mix well into a thick consistency.
Return the pan to the heat and add the milk. Stir constantly until you have a thick sauce.
Remove the pan from the heat. Add the cheese and season with salt.
Stir the egg yolks into the mixture.
In a separate bowl whisk the egg whites into firm peaks.
Fold the whites into the mixture carefully trying not to knock the air out.
Spoon the mixture evenly into the buttered ramekins and place them in a deep baking tray.
Fill the baking tray to the halfway point with water.
Place the baking tray in the oven and bake until each souffle has risen and are golden on top.
When ready to serve, remove the soufflés from their ramekins by typing them upside down. Top each soufflé with crème fraîche and garnish with chives.
