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 minAppetizerdark rye bread, dark beer, Meat bouillon, lemon, sour cream, small cooked red beet, thin leeks,danish beer soup -
10 minAppetizerciabatta, olive oil, garlic, tuna in olive oil, cannellini beans, capers, arugula,bruschetta tuna and white beans -
45 minAppetizerRed pepper, tomato, olive oil, vegetable stock of tablet, baguette, fresh spinach, walnut, garlic, Parmesan cheese, creme fraiche, turmeric,tomato-paprika soup with spinach-nutcrostini -
15 minAppetizerfoccacci bread, hazelnut, small stalks of celery, gorgonzola, conference pears, olive oil,Italian salad from conference and gorgonzola
Nutrition
90Calories
Sodium0% DV0g
Fat11% DV7g
Protein10% DV5g
Carbs1% DV2g
Fiber0% DV0g
Loved it