RECIPE: Pumpkin Souffle

Paula McIntyre gets autumnal for pumpkin souffle

Paula McIntyre is known for her work on Radio Ulster's Saturday Magazine programme, and recently directed Northern Ireland's first ever Slow Food Festival. Here she introduces us to the seasonal delights of pumpkin souffle.
 


Pumpkin Souffle Ingredients:
200g pumpkin flesh
1 tablespoon chopped fresh rosemary
1 tablespoon olive oil

salt and pepper
50g butter
50g plain flour
300ml whole milk
1 small onion, chopped finely
1 clove garlic, crushed
1  tablespoon olive oil
50g parmesan cheese, grated
2 eggs

'Toss the pumpkin in the olive oil and rosemary and season well with salt and pepper. Place in a baking dish, cover with foil and cook in a 200oc oven until soft. Puree the pumpkin in a blender.

'Heat the remaining tablespoon of oil in a large saucepan and cook the onion and garlic until soft. Add the butter and melt. Beat in the flour to a smooth paste and then add the milk a little at a time and mix well. Mix in the pumpkin puree and parmesan. Separate the eggs and whisk the whites to stiff peaks. Add the yolks to the pumpkin mixture. Fold in the beaten whites.

'Pre-set oven to 180oc. Butter 6 ramekins and pour in the pumpkin mixture to the top. Place in a roasting tray and fill half way up the ramekins with hot water. Bake for 15 minutes or until golden and firm. Serve immediately or cool, turn out into a tray and when ready to cook, drizzle cream over the top and grated parmesan and bake in a hot  oven for 10 minutes.'

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