Easy pumpkin souffle
The truth is that pumpkin is not very popular in greek cuisine except for certain areas.
To be more precise, pumpkin is a completely unknown ingredient in my family’s kitchen.
Today, I decided to cook pumpkin for the fist time!
And you know what?
I did swell!
Rich flavor, sweetness as it takes for a salty food and taste, taste, taste!
This “light” soufflé is definitely a good start for those who haven’t tasted pumpkin yet for any reason or for those who didn’t decide to cook it, like me!
Just taste it!
From greek food magazine Realfood (November 2006)
- 600 gr peeled and chopped in small pieces pumpkin
- ¼ cup grained parmesan
- ½ cup grained gruyere
- ½ cup grained feta cheese or any white intense cheese if you cannot find feta where you live
- 3 fresh green onions finely chopped
- 1 onion finely chopped
- ½ cup of finely chopped bacon
- 1 smashed clove of garlic
- 6 eggs
- 2 tsp corn flour
- ½ cup of whipping cream
- a pinch or two of salt, peper
- 1 tbs olive oil
- Preheat the oven at 392ο F
- Put the pumpkin in a frying pan and let it dry and soften a little bit. Put it in a blender and make it puree
- In a frying pan again, put the olive and the onions –fresh and dry-, the garlic, the bacon and the pumpkin puree for about 5’ to brown
- Butter a pan –I put oil lest I felt less guilty for devouring this “light” soufflé!- and scatter the half of the parmesan
- In a big bowl, put all the other ingredients and mix well: eggs, whipping cream, corn flour, the rest of the parmesan, gruyere, feta, salt (look out, because of the cheese), pepper and the pumpkin mix
- Pour it into the pan and bake it for 45’
We couldn’t wait and ate it hot. We loved it! The other day, we ate the few leftovers, who were even better! This soufflé is a great idea for a first course dinner or a buffet.