Pumpkin Soufflé

Ingredients:

• 1 cup pumpkin puree (unsweetened)
• 3 eggs, separated
• 1/4 cup heavy cream
• 1/4 cup brown sugar
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp salt
• Butter, for greasing the ramekins

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Grease 4-6 ramekins with butter and set aside.
3. In a large bowl, whisk together pumpkin puree, egg yolks, heavy cream, brown sugar, cinnamon, ginger, nutmeg, and salt until well combined.
4. In another bowl, beat the egg whites until stiff peaks form.
5. Gently fold half of the beaten egg whites into the pumpkin mixture until just combined.
6. Add the remaining egg whites and fold gently until no white streaks remain.
7. Spoon the mixture into the prepared ramekins, filling each about 2/3 full.
8. Bake for 20-25 minutes or until the soufflés are puffed and golden brown.
9. Remove from the oven and serve immediately.

Verdict:

This pumpkin soufflé is a showstopper! It’s light, fluffy, and full of warm fall spices. The combination of sweet pumpkin and spicy ginger is a perfect balance. Serve it for a special occasion or just to impress your dinner guests.

Serving Suggestions:

• Serve with a dollop of whipped cream and a sprinkling of cinnamon on top.
• Pair with a glass of Riesling or other sweet white wine.
• Serve alongside a crisp green salad for a light lunch or dinner.
• Enjoy for dessert with a scoop of vanilla ice cream.