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
-
10 minAppetizercurrant Bun, cream cheese natural, honey, Apple, airy wholemeal cracker, cumin cheese, cucumber,leftover box without leftovers ... -
35 minAppetizerdried garlic, extra virgin olive oil, scampi, Red pepper, fresh Italian spice mix, dry white wine, chili pepper from the mill, coarse sea salt,scampi with paprika garlic sauce -
950 minAppetizerbottle gourd, black peppercorns, vinegar, dried laurel leaves, salt, tap water, lemon, soft goat cheese, goat milk, agaragar, traditional olive oil, uncut rye bread, pumpkin seeds, fresh ginger, sprig of rosemary, unroasted walnuts, pumpkin seed oil,luc coasters' pumpkin with goat's cheese -
20 minAppetizergreen asparagus, butter, Pesto, Parmesan cheese,roasted asparagus with pesto butter and parmesan
Nutrition
90Calories
Sodium0% DV0g
Fat11% DV7g
Protein10% DV5g
Carbs1% DV2g
Fiber0% DV0g
Loved it