Filter
Reset
Sort ByRelevance
Patty Cakes
Pumpkin souffle
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C.
-
Heat the oil and fry the onion for about 4 minutes.
-
Add the garlic and pumpkin and fruit for 1 minute.
-
Pour in the stock, bring to a boil and simmer for about 20 minutes.
-
Drain the pumpkin through a sieve and scoop in a bowl.
-
Puree the pumpkin and let it cool.
-
Season with salt, pepper and nutmeg.
-
Beat the egg yolks and scoop them together with the cheese by the pumpkin puree.
-
Beat the egg whites stiffly with a pinch of salt and gently squeeze the pumpkin.
-
Place the jars on a baking tray or in a baking dish.
-
Spread the pumkin foam over the jars and fry the soufflés in the center of the oven for 20-25 minutes. Serve immediately.
-
Tasty with a green salad.
Blogs that might be interesting
-
25 minAppetizerceleriac, traditional olive oil, basis for soup vegetables, tap water, Chestnut mushroom, pine nuts, arugula, fresh cream,creamy celeriac soup with mushrooms -
40 minAppetizerMussels, dry white wine, saffron, fish fond, olive oil, garlic, celery, dried thyme, whipped cream, soft butter, flour, samphire,mussel-saffron soup -
25 minAppetizeronion, crumbly potatoes, butter, tomato paste, fish bouillon tablets, dry sherry, Dutch shrimps, creme fraiche, cress,Dutch shrimp soup with sherry -
145 minAppetizervine tomatoes, olive oil, garlic, dried thyme, coarse sea salt, surimisticks, sour cream, fresh parsley, fresh chives,surimi tart with confit tomato and chive cream
Nutrition
90Calories
Sodium0% DV0g
Fat11% DV7g
Protein10% DV5g
Carbs1% DV2g
Fiber0% DV0g
Loved it