Pumpkin Soufflé with Habanero Cheddar
These pumpkin soufflés not only taste delicious, but they make any table setting look absolutely beautiful! Whether you make this to serve as part of a holiday meal or just to dress up a regular fall dinner, you will enjoy the lovely flavor combination of pumpkin and cheddar. Served hot, warm or cold, this pumpkin soufflé recipe is sure to be a winner! Try it out and then share the recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter.
- 8 mini pumpkins
- 4 large eggs
4 teaspoons King Arthur Unbleached All-Purpose Flour
- ¼ teaspoon baking powder
3 ounces Cabot Habanero Cheddar, diced (about ¾ cup)
- Salt and ground black pepper to taste
To make 8 pumpkin soufflés, begin by preheating your oven to 350°F. Place the uncut pumpkins in a large shallow dish and add 1/4 inch of water. Cover tightly with foil and bake for about 40 minutes, or until tender. Let cool.
Reheat oven to 375°F. Remove tops from pumpkins with a paring knife. Remove and discard seeds, then scoop out flesh, leaving a ¼ – inch-thick shell.
Place four cups of pumpkin flesh in a mixing bowl. Separate eggs, stirring yolks into pumpkin flesh and place the egg whites in a separate bowl. Stir flour and baking powder into the pumpkin mixture, then stir in diced Cabot Habanero Cheddar. Season with salt and pepper.
Whip egg whites into stiff peaks and fold into the pumpkin mixture. Spoon soufflé mixture into pumpkin shells, dividing mixture evenly. Place filled mini pumpkins on a baking sheet and bake for approximately 12 to 15 minutes, or until puffed and set. Dig in!
- per serving
- 4 grams
- Saturated Fat
- 2 grams
- 11 milligrams
- 131 milligrams
- 23 grams
- 2 grams
- 8 grams
- 158 milligrams