Pumpkin soufflé with parmesan recipe

Ingredients:

• 2 cups pumpkin puree
• 4 eggs, separated
• 1/2 cup grated parmesan cheese
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 cup milk
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Extra butter and parmesan cheese for greasing and topping

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a soufflé dish with butter. Sprinkle parmesan cheese all over the dish.
2. In a large bowl, beat the egg whites until stiff peaks form and set aside.
3. Melt the butter in a saucepan over medium heat. Add the flour and stir constantly for about 1 minute until the mixture is smooth and bubbly.
4. Add the milk gradually and whisk continuously. Cook for about 2-3 minutes until the mixture thickens, then remove from heat.
5. Add the pumpkin puree, egg yolks, parmesan cheese, nutmeg, salt, and pepper to the saucepan and mix everything together.
6. Fold in the egg whites until the mixture is evenly combined but still fluffy.
7. Pour the mixture into the prepared soufflé dish and smooth the top with a spatula.
8. Bake for about 40-45 minutes until the soufflé is golden brown and puffy.
9. Remove from the oven and serve immediately. Garnish with extra parmesan cheese and butter if desired.

Verdict: This pumpkin soufflé with parmesan is a perfect fall comfort food, ideal for a cozy dinner party or a family gathering. The pumpkin puree adds a sweet and earthy flavor, while the parmesan cheese gives it a sharp and savory taste. It is a great alternative to traditional pumpkin dishes and is relatively easy to make.

Serving suggestions: Serve this soufflé with a side salad, roasted vegetables, or some crusty bread. It pairs well with a light red wine or a crisp white wine.