Halloween recipes: pumpkin soufflé

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Marie-Ange Demory
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Ingredients for people 4

  • 4 ounces of pumpkin
  • 3 eggs
  • 1 ½ hectograms of grated Parmesan cheese.
  • ½ l of whole milk
  • 50 g butter
  • 40 grams of flour

How to cook it:

First thing prepare the bechamel. Melt the butter over low heat in a saucepan, then add the flour while stirring, when the flour begins to brown, start adding the milk little by little and continuing to mix with a wooden spoon. Bring the mixture to a boil while continuing to mix, making sure that no lumps form and that it does not stick.



Add salt according to your taste and after 10 minutes of cooking turn off the heat, sprinkle with a grating of nutmeg and cover the pot with a lid, a fundamental operation to avoid the formation of an annoying film on the surface of the béchamel. The béchamel must be left to cool, in the meantime devote yourself to the preparation ofpumpkin. Remove the peel well, cut it into chunks and steam it, in order to maintain all its organoleptic characteristics, alternatively you can boil it or even stew it in a pan.

Once the pumpkin pass it with a vegetable mill in a very large bowl. At this point, divide the whites of the eggs from the reds, place the reds directly in the bowl with the pumpkin and whites instead whip them with a whisk. At this point, add the béchamel and parmesan to the pumpkin and finally the whites whipped until stiff; try to mix them gently into the mixture so as not to take them apart.


Lastly, butter some molds and sprinkle them with corn flour (polenta), then put a little of the mixture into each one. Bake at 200 degrees for about 20 minutes. Once removed from the oven, let them cool and serve on the table.

How about? And how do you cook pumpkin, do you have curious ideas to share for halloween?

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