Dreamy Spiced Pumpkin Soufflee

Finished Pumpkin Souffle

Last week on our Snow Day Margo and I went shopping for supplies. Upon entering my local King Soopers we were greeted by a large bin with my favorite sign: FREE!!  Low and behold we discovered a virgin blogger’s Mecca: the bin was filled with exotic organic squash and they were ours for the taking.

We filled our wagon with a couple of what looked to be large, white pumpkins, a couple of knarly green beauts labeled “Galeux D’Elysines” and a few petit, camel color pumpkins labeled Chirimen Squash. I say “labeled “Galeux D’Elysines” because when I looked them up online, all of the descriptions I read stated that they were pink, not green. Anyway, I digress.

Sunday, I cut this in half horizontally, turned each half pulp side down on a parchment lined baking sheet and baked at 400 degrees, until soft to the touch (about 1 hour, depending on size).


White Pumpkin

After cooling the pumpkin to touch, I scooped the pulp into and pulsed until I had a smooth puree. I stored this in Tupperware, in my fridge.

Today we made the most delicious soufflé, perfect as a side dish for Thanksgiving, or even a decadent Sunday Supper with a salad made of Arugula, Roasted Beets, Caramelized Red Onion & Feta.

Recipe

¾ Cup Pumpkin Puree

¼ tsp Ground Ginger

¼ tsp Allspice

¼ tsp Ground Cloves

½ tsp Cinnamon

1 Tblsp Molasses

¼ Cup Half and Half

¼ Cup 1% Milk

1 Tblsp Maple Syrup

¼ tsp. Salt

1 Tblsp Cornstarch

1 Egg Yolk

2 Egg Whites

½ Cup Flour

Butter, Granulated Sugar, Brown Sugar to prepare dish

Preparation

Preheat oven to 400 and place rack 1/3 of the way down

  1. Blend Pumpkin, Spices and Molasses in medium sized bowl
  2. Stir in flour to blend
  3. In small saucepan bring Half and Half, Milk, Maple Syrup and Salt to boil, over medium heat, stirring constantly.
  4. Stir Constarch into Milk Mix and stir to combine.
  5. Remove from heat,
  6. Stir in Egg Yolk, quickly to blend.
  7. Beat Egg Whites with Electric Beater until they form soft peaks.
  8. Fold Egg Whites into Pumpkin Mix
  9. Butter a small Souffle Dish or 2-3 Rammekins and Sprinkle with Granulated Sugar.
  10. Pour Souffle into Souffle Dish and Sprinkle with Brown Sugar
  11. Place Souffle Dish in Pan of Water
  12. Bake for 20-22 minutes or until puffy and browned

Pre-baked souffle

If making for Thanksgiving, multiply by 4 -6 depending on crowd size and extend cooking time to allow for larger dishes. I would assume that a large Souffle Dish could take 30-50 minutes.

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