Pumpkin souffle is scrumptious. It tastes like a pumpkinpie but with a fluffy appearance, less crust, and gluten-free. It's easy to prepare and can be made ahead of the occasion stored in the freezer.
The main ingredient, pumpkin, is very nutritious. It consists of beta-carotene and other essential vitamins. Right from the era of medievals to our modern age, pumpkins have proven to be a versatile and charming part of our culture. We can all avow to the beautiful scenery of glowing Jack-o'-lanterns during Halloween.
However, long before now, the winter squash also held a prominent position in folklore medicine as an anthelmintic. Recently, the sweet fragrance of its oil is used as a flavor in perfumes. We also have the scented pumpkin candles and waxes that have the sweet fragrance of the pumpkin souffle.
The pumpkin squash also serves an indelible purpose in the culinary world. Green ones can be eaten as a Zucchini. When ripe, the fruit can be steamed, boiled, or roasted.
Even more versatile is the pumpkin puree that can be blended into just about any vegetable soup, dredged in different batters, or garnish dishes.
1 ½ cups pumpkin puree
½ cup brown sugar
3 large eggs
1 cup milk
1 tablespoon cornstarch
½ cup butter
2 teaspoons baking
1 pinch ground Cinnamon, Nutmeg
¼ teaspoon Salt
Dusting Sugar (optional)
NB: You can put it in a refrigerator for fast cooling.
NB: In the folding technique, you are trying to allow as much air in your batter as possible. Instead of stirring, you lift from the bottom and pull over the top. Cut through the middle and repeat.
You can also store them in a freezer and bake them when you are ready for about 20 minutes.
A pumpkin souffle is a bit crispy outside and gooey on the inside when done.