Pumpkin Soufflé

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This beautiful little entrée is wonderful for entertaining. Serve it with a crisp green salad and some breadsticks.

Difficulty: Medium

Hands-on: 15 minutesTotal: 1 hour 5 minutes

Serves: 4

Ingredients

  • 1 Tbsp. olive oil
  • 1 medium onion, peeled and chopped
  • 4 cloves garlic, peeled and minced
  • 1 can (13 oz.) solid-pack pumpkin
  • 1 egg yolk
  • 2 tsp. chopped fresh thyme
  • 4 egg whites
  • ⅛ tsp. salt
  • ¼ tsp. cream of tartar
  • 2 Tbsp. grated Parmesan cheese

Directions

  • Preheat oven to 425°F. Spray the bottom of a 1-quart soufflé dish with nonstick cooking spray and set aside.
  • In small saucepan, heat olive oil over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes.
  • Place in large bowl and let cool for 10 minutes. Stir in pumpkin, egg yolk, and thyme until smooth.
  • In medium bowl, combine egg whites, salt, and cream of tartar and beat until stiff peaks form. Stir a spoonful of the beaten egg whites into pumpkin mixture, then fold in remaining egg whites along with the Parmesan cheese. Pour into prepared soufflé dish.
  • Bake for 15 minutes, then reduce heat to 350°F and bake for another 25 minutes or until soufflé is puffed and golden brown. Serve immediately.

Recipe Information

Serves: 4

Ingredients

  • 1 Tbsp. olive oil
  • 1 medium onion, peeled and chopped
  • 4 cloves garlic, peeled and minced
  • 1 can (13 oz.) solid-pack pumpkin
  • 1 egg yolk
  • 2 tsp. chopped fresh thyme
  • 4 egg whites
  • ⅛ tsp. salt
  • ¼ tsp. cream of tartar
  • 2 Tbsp. grated Parmesan cheese

Directions

  • Preheat oven to 425°F. Spray the bottom of a 1-quart soufflé dish with nonstick cooking spray and set aside.
  • In small saucepan, heat olive oil over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes.
  • Place in large bowl and let cool for 10 minutes. Stir in pumpkin, egg yolk, and thyme until smooth.
  • In medium bowl, combine egg whites, salt, and cream of tartar and beat until stiff peaks form. Stir a spoonful of the beaten egg whites into pumpkin mixture, then fold in remaining egg whites along with the Parmesan cheese. Pour into prepared soufflé dish.
  • Bake for 15 minutes, then reduce heat to 350°F and bake for another 25 minutes or until soufflé is puffed and golden brown. Serve immediately.

Nutrition Information

Nutrition Information
Amount per serving
Calories130
Total Fat6g
Saturated Fat2g
Cholesterol60mg
Sodium200mg
Total Carbohydrate12g
Dietary Fiber1g
Sugars5g
Protein7g