Pumpkin soufflé

The light, unique, most tender dessert of all that chefs have ever dreamed up is, of course, a soufflé. A properly prepared soufflé is light, like a cloud, indescribably fluffy. It is served piping hot, before it has time to settle. And right before your eyes, mysticism happens: the soufflé gradually sinks, as if breathing, giving its own magical smell.

Pumpkin soufflé is a special delicacy in every sense. It has the most delicate texture, a sweet taste thanks to the natural taste of pumpkin, and therefore very little sugar is added to the dough itself. In addition, this dessert is incredibly fragrant.

Soufflé is an indescribably ordinary and at once difficult dish to make. And, despite the fact that there are a huge number of its varieties - from salty to sweet, dessert - they are all prepared according to the same principle. That is why, having studied the main rules, you can prepare any kind of soufflé.

So, to make a soufflé, the whites must be perfectly beaten, so they are specifically responsible for the fluffiness of the soufflé. In addition, you need to insert them into the dough very carefully so as not to release precious air.

The soufflé settles after it is taken out of the oven - this is how it should be. The thing is that there is very little flour in it, and therefore the pores that expand in the oven are blown away due to the temperature difference between the oven and the room. The main thing is to bake the soufflé perfectly, and even after settling it will not be sticky.

Ingredients

150 grams of pumpkin pulp
2 testicles
2 tbsp. spoon of sugar
0.5 tbsp. spoons of corn flour
butter for greasing molds

Yield of finished product: 2 servings

Manufacturing

Cut the pumpkin pulp, cleared of seeds and skin, into small pieces.

Bake the pumpkin in the microwave for 3-4 minutes until soft, and then puree it in a blender until smooth.

Separate the whites from the yolks. Add half the sugar to the yolks.

Beat the yolks into a fluffy foam, then add the flour. Gently stir in the flour so that there are no lumps.

Then add pumpkin puree to the yolks.

Now beat the whites into a strong foam, then add the remaining half of the sugar.

Beat the egg whites until the mixture becomes thick and shiny.

Little by little, add the whipped whites into the pumpkin base, folding them in carefully.

The dough will be light and airy.

Divide the pumpkin dough into portioned molds greased with butter.

Bake pumpkin soufflé at 200 degrees for 30 minutes. It will grow quite big in the oven.

Serve the pumpkin soufflé immediately while it is still very hot. This dessert is a real pleasure!

Pumpkin soufflé for kids: recipe with photos

Pumpkin soufflé is one of the huge number of melon and melon dishes that will appeal to children and adults. An unusually beautiful and appetizing soufflé is prepared quickly, and a moderate set of ingredients is needed to make it.

Despite all its great health benefits, children eat pumpkin without hunting, and almost all of them completely abandon it. The resourcefulness of the mother will be able to help in this case. There are a huge number of recipes for unusual pumpkin desserts that are hard to resist.

About the dish

In the list of products of the healthy nutrition group, pumpkin occupies one of the favorite places. Vegetable crops contain vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) , microelements, pectin substances and fiber in significant quantities. In addition, pumpkin is an affordable product throughout the year due to the long shelf life of the fruit.

This melon crop is not accepted on your own table in every home. It is especially good for feeding babies. To vary the menu for kids, you can use the pumpkin soufflé recipe. It comes out tender, airy and indescribably delicious.

Making Tips

To prepare the dish, you need to choose a vegetable that is undamaged and has bright yellow flesh. It is the yellowish varieties that are the sweetest. The soufflé is prepared with a small amount of sugar, but this ingredient can be completely omitted.

The traditional pumpkin soufflé recipe uses chicken eggs. Some sources recommend eating quail. There is no fundamental difference. When substituting an ingredient, the quantity is calculated as follows: 1 chicken egg is conventionally equivalent to 2 quail eggs.

Pumpkin soufflé – tenderness in any piece. The best recipes for pumpkin soufflé with cheese, vegetables, oranges, cottage cheese

Pumpkin soufflé is a tender and very healthy dish that is suitable for both children's and diet food. Well, preparing it won’t be particularly difficult.

Pumpkin soufflé - the main principles of production

Production begins with the preparation of the main product - pumpkin. It is washed and cut. Then the seeds and pulp are cleaned and the skin is cut off. The vegetable is cut into small slices and baked in the oven, or boiled until soft.

In addition to pumpkin, you will need eggs, milk and sugar. Carefully separate the whites from the yolks and beat them into a dense foam.

Boiled pumpkin is crushed in a blender or ground through a sieve. Add sugar, milk and egg yolks to the purchased puree, stirring constantly. Lastly, add the whipped whites and mix gently from top to bottom.

For flavor, add vanilla, nutmeg or citrus juice to the dish.

You can add dried fruits or berries to the resulting mass.

Pumpkin soufflé is prepared not only as a dessert, but also as an appetizer with vegetables or meat.

The air mass is laid out in molds, greased with oil and baked at 200 C for about 20 minutes. It can also be cooked a couple of miles in the microwave.

Recipe 1. Pumpkin soufflé

Ingredients

one and a half tablespoons of butter;

two chicken eggs;

30 g light raisins.

Manufacturing method

1. Wash the pumpkin, cut it in half with a sharp knife and remove the pulp and seeds. It’s convenient to do this with a spoon. Cut off the skin and rinse again. Cut into small slices.

2. Place the chopped vegetable on a baking sheet and place in the oven for 40 minutes. Bake at 200 C.

3. Place the baked pumpkin in a blender container and grind until pureed.

4. Separate the whites from the yolks and beat them into a strong foam.

5. Wash the raisins and pour boiling water over them. Soak for 10 minutes. Then drain the infusion and dry the raisins on a napkin.

6. Add egg yolks, raisins, sugar, vanillin and milk to the cooled pumpkin puree, stirring constantly. At the end, add the whipped whites and stir gently.

7. Place the resulting mass into small molds, greasing them with oil. Place the molds on a baking sheet and pour a little water into it. Place the baking sheet with the molds in the oven and bake for 20 minutes at 200 C. Serve the dessert by pouring chocolate or syrup over it.

Recipe 2. Pumpkin soufflé with apples

Ingredients

400 g pure pumpkin;

50 ml of clean water;

30 g butter;

200 ml thick natural yoghurt;

80 g sweet sand;

3 g ground cinnamon;

frozen or fresh cranberries for serving.

Manufacturing method

1. For the soufflé, take sweet, juicy apples with tender pulp. Wash them and peel them. Cut the fruit in half and remove the core. Grind the fruit pulp into slices.

2. Rinse the pumpkin, peeled from skin, fibers and seeds, and cut into small cubes.

3. Melt the butter in a frying pan and place the apples in it. Simmer over low heat, stirring, for 5 minutes, until the fruits release their juice and become soft. Now add cinnamon and sugar. Stir.

4. Add pumpkin to the apples and simmer over low heat, covering with a lid, until the pumpkin becomes soft.

5. Cool the stewed apples and pumpkin slightly and place in a blender. Add a little yogurt and puree until smooth, adding yogurt little by little.

Recipe 3. Pumpkin soufflé with oranges

Ingredients

sea salt - a pinch;

two buds of cloves;

5 ml watery honey;

piece of ginger root.

Manufacturing method

1. Preheat the oven to 180 C.

2. Clean the pumpkin from the skin and seeds. Wash and cut into small pieces. Place in a saucepan and fill with water. Place on medium heat and cook for 20 minutes. Then drain the broth and cool the pumpkin.

3. Separate the whites from the yolks.

4. Place the cloves in a mortar and carefully grind them.

5. Rinse the orange with boiling water, wipe with a napkin and remove the zest with the smallest grater. Cut it in half and squeeze out the juice using a special device.

6. Peel the ginger root and grate it on a small grater.

7. Place the boiled pumpkin in a blender bowl, add the yolk, orange zest and juice, cloves, ginger, milk and honey. Blend everything until pureed.

8. Beat the egg white into a thick foam and add it to the pumpkin puree. Mix carefully and pour the puree into the molds. We place them in a deep baking tray, filling it halfway with boiling water. Bake at 180 C for 25 minutes.

Recipe 4. Pumpkin soufflé with cottage cheese in a slow cooker

Ingredients

15 g butter;

4 quail eggs;

30 g semolina.

Manufacturing method

1. For dessert, take sweet butternut squash. We peel it and remove the seeds. Cut into slices and place in a saucepan. Fill with water so that it completely covers the vegetable, and cook over medium heat until soft. Then drain the broth and cool the vegetable.

2. Place cottage cheese in a blender bowl. Add to it pieces of boiled pumpkin, soft butter, quail eggs and semolina. Mix all ingredients until smooth.

3. Place the pumpkin mixture in silicone muffin tins, filling them two-thirds full. Place the molds in a steaming container. Pour half a liter of hot water into the bowl of the device. Place the container with the molds in the bowl. Close the lid tightly and run the “steaming” program for 10 minutes.

4. Open the lid and cool the soufflé slightly. Transfer it to plates and serve, topped with condensed milk or jam.

Recipe 5. Spicy pumpkin soufflé with chili and goat cheese

Ingredients

5 g dry marjoram;

60 g butter;

30 g fresh thyme;

1 g dry chili pepper;

5 g ground dark pepper;

80 g breadcrumbs;

70 g soft goat cheese;

30 ml olive oil.

Manufacturing method

1. About an hour before the start of production, remove the butter, eggs and milk from the refrigerator.

2. Carefully wash the pumpkin and dry it with a towel. Cut it into slices two centimeters wide.

3. Place the pumpkin on a baking sheet, sprinkle with olive oil and season with the freshest herbs, salt and ground pepper. Place in the oven for 40 minutes. During baking, turn the slices over to the other side.

4. Transfer the slightly cooled pumpkin slices to a board and cut off the skin. Chop the pulp into small pieces.

5. Grease the clay mold generously with butter and sprinkle with breadcrumbs. Shake off excess and set aside.

6. Take a two-liter saucepan and put it on low heat. Place the butter and wait until it melts and foam appears on its surface.

7. Pour flour into the butter and mix vigorously with a wooden spatula. Sauté for a few minutes and add warm milk, whisking. The result should be a smooth mass without lumps. Cook for another three minutes and add pumpkin pulp to the sauce. Grind everything with an immersion blender.

8. Separate the yolks from the whites. Add goat cheese to the yolks and season everything with black pepper, chili, salt and marjoram. Mix well and pour into the sauce. At the same time, stir constantly.

Recipe 6. Pumpkin and carrot soufflé

Ingredients

pumpkin pulp - half a kilogram;

breadcrumbs – 40 g;

walnuts - four kernels;

light raisins – 30 g.

Manufacturing method

1. Sort out the raisins, rinse and soak in warm water.

2. Clean and wash the pumpkin, remove the core and seeds. Grind the pulp into small pieces.

3. Wash the peeled carrots and cut into not very thin circles.

4. Place the vegetables in a pan with salted water, cover with a lid and boil for 20 minutes. The pieces should be soft, but not overcooked. Drain the broth. Cool the vegetables slightly, place them in a blender bowl and blend until pureed.

5. Divide the eggs into yolks and whites. We place them in different dishes. Beat the egg whites until stiff, adding sugar evenly.

6. Add yolks and cinnamon to the vegetable puree. Mix thoroughly. Now we introduce the protein foam and carefully mix it into the puree with movements from top to bottom.

7. Grease the soufflé molds with oil, sprinkle with breadcrumbs, put steamed raisins on the bottom and fill with pumpkin-carrot mixture. Bake for half an hour at 180 C. Serve the soufflé, garnishing it with chopped nuts.

Pumpkin soufflé - tips and tricks

You can cook soufflé not only in the oven, but also steam it.

If the pumpkin is sweet, you can skip adding sugar.

The eggs in the soufflé can be replaced with gelatin.

Instead of sugar in the soufflé, you can add honey.

To prevent the soufflé from becoming hard, place the molds on a baking sheet and pour a little hot water into it.

Pumpkin dishes, Creams, soufflé

Sweets recipes → Creams, soufflé

Pumpkin dishes

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