Pumpkin souffle with fried thyme

Preheat the oven to 200ºC.

Split the eggs. Beat the egg yolks in a large bowl lightly and whisk in the vegetable puree. Beat the egg whites and a pinch of salt with a mixer stiff and spatula through the vegetable puree.

Divide this mixture over the peppercorns and fry in the middle of the oven for about 25 minutes.

Meanwhile, heat the oil in a high pan and deep fry as soon as the oil is hot, the sprigs of thyme and sage in portions 30-40 seconds. Scoop out the oil and drain on kitchen paper. Sprinkle with some sea salt.

Put the soufflés directly out of the oven on a plate and add sprigs of fried thyme and sage leaves. Sprinkle some fried thyme leaves over the plate.