Pumpkin souffle is a gentle and very healthy dish that is suitable for both children and diet food. Yes, and cook it is not difficult.
Pumpkin souffle - the basic principles of preparation
Start cooking with the preparation of the main product - pumpkins. It is washed and cut. Then peel the seeds with pulp and cut off the peel. 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. Gently, the proteins are separated from the yolks and whipped into a dense foam.
The boiled pumpkin is beaten in a blender, or ground through a sieve. Sugar, milk and egg yolks are introduced into the resulting puree, constantly stirring. Lastly, whipped proteins are introduced and gently mixed from top to bottom.
For flavor, add vanilla, nutmeg or citrus juice to the dish.
Dried fruits or berries can be added to the resulting mass.
Pumpkin souffle is cooked not only as a dessert, but also as a snack with vegetables or meat.
The air mass is laid out in tins, greased with oil and baked at 200 ° C for 20 minutes. You can also cook it for a couple of miles in the microwave.
Recipe 1. Pumpkin Souffle
Ingredients
a pound of pumpkin;
vanillin;
150 ml of milk;
one and a half tablespoons of butter;
a glass of sugar;
two chicken eggs;
30 g of light raisins.
Cooking method
1. Rinse the pumpkin, cut it in half with a sharp knife and remove the pulp with seeds. It is convenient to do this with a spoon. Cut off the peel and wash again. Cut into small slices.
2. Put the chopped vegetable on a baking sheet and put in the oven for forty minutes. Bake at 200 C.
3. Put the baked pumpkin in a blender bowl and chop until mashed.
4. Separate the squirrels from the yolks and beat them into a strong foam.
5. Rinse and pour raisins with boiling water. Soak for ten minutes. Then drain the infusion, and dry the raisins on a napkin.
6. Introduce egg yolks, raisins, sugar, vanilla and milk into the chilled pumpkin puree, stirring constantly. Add whipped squirrels at the end and mix gently.
7. Arrange the resulting mass into small tins, greasing them with oil. Put the molds on a baking sheet and pour a little water into it. Put the baking tray with the molds in the oven and bake for 20 minutes at 200 C. Serve the dessert by pouring it with chocolate or syrup.
Recipe 2. Pumpkin Souffle with Apples
Ingredients
400 g of peeled pumpkin;
50 ml of purified water;
four apples;
10 g of gelatin;
30 g butter;
200 ml of thick natural yogurt;
80 g of granulated sugar;
3 g ground cinnamon;
frozen or fresh cranberries for serving.
Cooking method
1. For souffle, take sweet, juicy apples with a gentle pulp. Wash them and peel them. Cut the fruit in half and remove the core. Grind the fruit pulp into slices.
2. Wash the peeled pumpkin, fiber and seeds and cut into small cubes.
3. Melt butter in a skillet and put apples in it. Simmer over low heat, stirring, for about five minutes, until the fruit gives away the juice and becomes soft. Now add cinnamon and sugar. Shuffle.
4. Add the pumpkin to the apples and simmer over low heat, cover, until the pumpkin is soft.
5. Stew apples with pumpkin, cool slightly and put in a blender. Add a little yogurt and beat until puree, gradually pouring yogurt.
6. Pour gelatin into a ceramic bowl, pour a couple of tablespoons of purified water, mix and leave until it swells. Place the bowl in a water bath and cook, stirring, until the gelatin is completely dispersed.
7. Gradually add the gelatin mixture to the pumpkin and applesauce without stopping whipping in a blender. Pour the finished souffle into a bowl and put in the refrigerator for two hours. Serve garnished with cranberries.
Recipe 3. Pumpkin Souffle with Oranges
Ingredients
sea salt - a pinch;
400 g pumpkin;
two buds of cloves;
orange;
5 ml of liquid honey;
egg;
150 ml of milk;
a slice of ginger root.
Cooking method
1. Preheat the oven to 180 C.
2. We clean pumpkin from peel and seeds. Wash and cut into small slices. We put it in a saucepan and fill it with water. We put on medium heat and cook for 20 minutes. Then we drain the broth, and cool the pumpkin.
3. Squirrels are separated from the yolks.
4. Put the cloves in a mortar and rub them thoroughly.
5. Rinse the orange with boiling water, wipe with a napkin and remove the zest with the finest grater. We cut it in half and squeeze the juice using a special device.
6. Ginger root peel and three on a fine grater.
7. Put boiled pumpkin in a blender bowl, add the yolk, zest and orange juice, cloves, ginger, milk and honey. We interrupt everything to the state of mashed potatoes.
8. Beat the protein in a dense foam and introduce it into the pumpkin puree. Gently mix and pour the mashed potatoes into molds. We put them in a deep pan, filling it with half boiling water. Bake at 180 C for 25 minutes.
Recipe 4. Pumpkin souffle with cottage cheese in a slow cooker
Ingredients
100 g pumpkin;
15 g butter;
160 g of cottage cheese;
4 quail eggs;
30 g semolina.
Cooking method
1. For dessert, take a sweet nutmeg pumpkin. We clean it from the peel and remove the seeds. Cut into slices and put in a saucepan. Fill with water so that it completely covers the vegetable, and cook over medium heat until soft. Then we drain the broth, and cool the vegetable.
2. Put the cottage cheese in the blender bowl. Add to it slices of boiled pumpkin, soft butter, quail eggs and semolina. We interrupt all the ingredients to a homogeneous mass.
3. In the silicone molds for the cupcakes, spread the pumpkin mass, filling them in two-thirds of the total volume. We place the molds in a steaming container. Pour half a liter of hot water into the appliance bowl. We install a container with molds in the bowl. Close the lid tightly and start the “steam cooking” program for ten minutes.
4. Open the lid and cool the souffle slightly. We shift it to plates and serve, watering with condensed milk or jam.
Recipe 5. Spicy pumpkin souffle with chili and goat cheese
Ingredients
5 g of dry marjoram;
three eggs;
60 g butter;
30 g of fresh thyme;
20 g of flour;
1 g dried chili peppers;
5 g of ground black pepper;
80 g breadcrumbs;
70 g soft goat cheese;
250 ml of milk;
500 g pumpkin;
30 ml olive oil.
Cooking method
1. About an hour before the start of cooking, remove the butter, eggs and milk from the refrigerator.
2. Wash the pumpkin thoroughly and wipe it with a towel. We cut it into slices two centimeters thick.
3. Put the pumpkin on a baking sheet, sprinkle with olive oil and season with fresh herbs, salt and ground pepper. We put in the oven for forty minutes. While baking, turn the slices on the other side.
4. We shift the slightly cooled slices of pumpkin on the board and cut off the peel. Chop the flesh into small pieces.
5. Ceramic molds are liberally greased with oil and sprinkled with breadcrumbs. Shake off excess and set aside.
6. We take a two-liter stewpan and put it on a small fire. Put 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. We saute a couple of minutes, and pour in warm milk, whisking with a whisk. You should get a smooth mass without lumps. Cook for another three minutes and add the pulp of pumpkin to the sauce. Grind everything with a hand blender.
8. Separate the yolks from the proteins. Add the goat cheese to the yolks and season with black pepper, chili, salt and marjoram. Knead well and pour into the sauce. In this case, constantly mix.
9. The whites are whipped separately in steep foam. We introduce them into the pumpkin mass and gently mix with a whisk from the bottom up.
10. Fill the soufflé tins with the resulting mass, filling them in two-thirds. Sent in a preheated oven and cook for 25 minutes. Serve the souffle hot with chopped green onions and a spoonful of sour cream.
Recipe 6. Pumpkin Souffle with Carrots
Ingredients
cinnamon;
pumpkin pulp - half a kilogram;
salt;
carrots - 160 g;
breadcrumbs - 40 g;
three eggs;
walnuts - four kernels;
sugar - 100 g;
light raisins - 30 g.
Cooking method
1. We sort out raisins, wash and soak in warm water.
2. We clean and wash the pumpkin, remove the core with seeds. Grind the pulp into small slices.
3. Peel my carrots and cut into not too thin circles.
4. We stir the vegetables in a pot with salted water, cover and boil for 20 minutes. Pieces should be soft, but not cooked. Drain the broth. Cool the vegetables slightly, place in a blender bowl and interrupt until puree.
5. The eggs are divided into yolks and squirrels. We put them in different dishes. Beat the whites in a dense foam, gradually adding sugar.
6. Add the yolks and cinnamon to the vegetable puree. Mix thoroughly. Now we introduce the protein foam and gently mix it in the puree with movements from top to bottom.
7. Lubricate the soufflé molds with butter, sprinkle with breadcrumbs, put steamed raisins on the bottom and pour in pumpkin and carrot mass. Bake for half an hour at 180 C. Serve the souffle, garnishing it with chopped nuts.
Pumpkin souffle - tips and tricks
You can cook souffles not only in the oven, but also for a couple.
If the pumpkin is sweet, don’t add sugar.
Eggs in soufflé can be replaced with gelatin.
Instead of sugar in the souffle, you can add honey.
To prevent the souffle from turning hard, put the molds on a baking sheet and pour a little hot water into it.
