If salt and spices are excluded from this recipe, then pumpkin soufflé with parmesan is perfect even for a children's menu. If you are cooking for adults, you can add more spices.
It is necessary
- - 400 g pumpkin;
- - 400 ml of milk;
- - 50 g parmesan;
- - 40 g of butter;
- - 40 g flour;
- - 6 egg yolks;
- - a pinch of nutmeg;
- - black pepper, salt.
Instructions
Step 1
Peel the pumpkin, remove all seeds, cut into large pieces. Wrap the pumpkin pulp in foil, bake in an oven heated to 180 degrees for 25-30 minutes.
Step 2
Dissolve the butter in a heavy-bottomed saucepan and brown the flour on it for 2 minutes, stirring constantly. Pour in milk, stir to get rid of lumps. Cook the sauce until thick, stirring constantly. Season with pepper and salt to taste, add a pinch of nutmeg for flavor. Cool the mixture completely.
Step 3
Grind the pumpkin in a blender until puree, then dry in a dry frying pan, stirring constantly. Add the grated parmesan, pour in the creamy sauce, mix well.
Step 4
Beat the egg whites in a firm foam, add to the main pumpkin mass in gentle upward and downward movements.
Step 5
Grease heat-resistant molds with butter, sprinkle with a little flour. Distribute the soufflé into the tins, place in the oven. Bake the pumpkin soufflé with parmesan at 200 degrees for 18-20 minutes. The soufflé should turn golden brown. You can also make a soufflé in one large dish. Decorate the finished soufflé with parsley leaves.
