How to make pumpkin souffle

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.

 Pumpkin pie and souffle are traditional pastries for Thanksgiving and Halloween. In fact, A Thanksgiving dinner is imperfect without a savory pumpkin souffle as dessert.

Pumpkin souffle recipe

Ingredients

1 ½ cups pumpkin puree

½ cup brown sugar

3 large eggs

1 cup milk

1 tablespoon cornstarch

½ cup butter

2 teaspoons baking

powder

1 pinch ground Cinnamon, Nutmeg

¼ teaspoon Salt

Dusting Sugar (optional)

• Preheat your oven at 375F(190°C).

• Lightly coat the side of ramekins with butter and sugar.

• Separate the eggs whites from the yolk: use a big size bowl to hold the white and a medium bowl to hold the yolks.

• Add to the egg yolk, the corn starch, cinnamon, and nutmeg. Mix until it's even.

• In a saucepan, heat and mix the pumpkin puree, milk, brown sugar, and a pinch of salt until it's bubbling and thick.

• Gently add a quarter of the pumpkin puree and milk mixture to the egg yolk mixture at a time. Mix each quarter until it's even before adding the next one. Continue until both mixes even.

• Allow the egg yolk and pumpkin mixture to assume the room temperature.

NB: You can put it in a refrigerator for fast cooling.

• While waiting, add some sugar to the egg whites and whisk until they become fluffy with soft peaks.

• Gently fold in the egg white and sugar mixture, a third at a time, and mix with the yolk-pumpkin solution to lighten up the batter.

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.

• Add the mixture into the prepared ramekins, place on a rimmed sheet, and bake In a preheated oven for 15 minutes at 375F (180°C).

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.