Pumpkin souffle - tenderness in each piece. The best recipes for pumpkin souffle with cheese, vegetables, oranges, cottage cheese

Pumpkin souffle - tenderness in each piece. The best recipes for pumpkin souffle with cheese, vegetables, oranges, cottage cheese

Pumpkin souffle is a tender and very healthy dish that is suitable for both children and diet food. Yes, and cook it will not be difficult.

Pumpkin Souffle - Basic Cooking Principles

Begin cooking with the preparation of the main product - pumpkin. It is washed and cut. Then they clean the seeds with pulp and cut off the peel. Vegetable cut into small slices and baked in the oven, or boiled until soft.

In addition to pumpkin, you need eggs, milk and sugar. Gently separate the whites from the yolks and beat them into a dense foam.

Boiled pumpkin interrupted in a blender, or fray through a sieve. In the resulting puree, constantly stirring, injected sugar, milk and egg yolks. The beaten proteins are introduced last and gently mixed from top to bottom.

For flavor, vanilla, nutmeg or citrus juice is added to the dish.

In the resulting mass, you can add dried fruits or berries.

Pumpkin souffle is prepared not only as a dessert, but also as a snack with vegetables or meat.

The air mass is laid out in tins, smeared with butter and baked at 200 ° C for 20 minutes. It can also be cooked for a couple of miles in a microwave.

Recipe 1. Pumpkin Souffle


half a kilo of pumpkin;


150 ml of milk;

one and a half tablespoons of butter;

a glass of sugar;

two chicken eggs;

30 g of light raisins.

Method of preparation

1. Rinse the pumpkin, cut it in half with a sharp knife and remove the pulp with the seeds. It is convenient to do it with a spoon. Cut off the peel and wash again. Cut into small chunks.

2. Put the sliced ​​vegetable on a baking sheet and place in the oven for forty minutes. Bake at 200C.

3. Place the baked pumpkin in the blender tank and chop to puree.

4. Separate the whites from the yolks and whip them into strong foam.

5. Wash the raisins and fill with boiling water. Soak for ten minutes. Then pour the infusion, and dry the raisins on a napkin. 6. Add the chilled pumpkin puree, stirring constantly, egg yolks, raisins, sugar, vanilla and milk. At the end, add the whipped whites and mix gently.

7. Spread the resulting mass in small molds, brushing them with oil. Put the molds on a baking sheet and pour some water into it. Send the baking tray with the forms to the oven and bake for 20 minutes at 200C. Serve the dessert by watering it with chocolate or syrup.

Recipe 2. Pumpkin Soup with Apples


400 g of peeled pumpkin;

50 ml of purified water;

four apples;

10 g of gelatin;

30 g butter;

200 ml of thick natural yogurt;

80 grams of sugar;

3 g ground cinnamon;

frozen or fresh cranberries for serving.

Method of preparation

1. For soufflé, take sweet, juicy apples with tender pulp. Wash and peel them. Cut the fruit in half and remove the core. Crush the fruit pulp slices.

2. Wash the peeled pumpkin, fibers and seeds and cut them into small cubes.

3. Melt butter in a skillet and place apples in it. Simmer on low heat, stirring for about five minutes, until the fruit gives out the juice and becomes soft. Now add cinnamon and sugar. Stir.

4. Add the pumpkin to the apples and simmer on low heat, cover with a lid until the pumpkin is soft.

5. Stew apples with pumpkin, slightly cool and put in a blender. Add a little yogurt and smash to a puree, gradually pouring in the yogurt.

6. Pour gelatin into a ceramic bowl, pour in a couple of tablespoons of purified water, mix and leave until it swells. Place the bowl in the water bath and cook, stirring, until the gelatin is completely dispersed.

7. Gradually add the gelatin mixture to the pumpkin-apple puree, continuing to beat in a blender. Pour the finished souffle over the ice-cream bowls and put in the fridge for two hours. Serve garnished with cranberries.

Recipe 3. Pumpkin Souffle with Oranges


sea ​​salt - pinch; 400 g pumpkin;

two carnation buds;


5 ml of liquid honey;


150 ml of milk;

a piece of ginger root.

Method of preparation

1. Heat the oven to 180C.

2. Clean the peel and pumpkin seeds. Mine and cut into small chunks. Put in a saucepan and pour water. We put on medium heat and cook for about 20 minutes. Then pour the broth and cool the pumpkin.

3. Separate the whites from the yolks.

4. Put the carnation in the mortar and carefully rub it.

5. Rinse the orange with boiling water, wipe with a napkin and remove the zest with the smallest grater. Cut it in half and squeeze the juice with a special tool.

6. Ginger root cleaned from the peel and three on a fine grater.

7. Put the boiled pumpkin in the bowl of the blender, add to it the yolk, zest and orange juice, cloves, ginger, milk and honey. We interrupt everything to the state of mashed potatoes.

8. Beat the protein into dense foam and put it in pumpkin puree. Gently mix and pour the puree into molds. We expose them in a deep baking sheet, filling it with boiling water over half. We bake at 180 ° C for 25 minutes.

Recipe 4. Pumpkin souffle with cottage cheese in a slow cooker


100 g pumpkin;

15 g butter;

160 g of cottage cheese;

4 quail eggs;

30 grams of semolina.

Method of preparation

1. For dessert, take a sweet nutmeg. Peel it off and remove the seeds. Cut into chunks and place in a saucepan. Fill with water so that it completely covers the vegetable, and cook over medium heat until soft. Then pour the broth, and cool the vegetable.

2. We put cottage cheese in the blender bowl. Add to it pieces of boiled pumpkin, soft butter, quail eggs and semolina. We interrupt all the ingredients until smooth.

3. Put the pumpkin mass in silicone molds for muffins, filling them by two thirds of the total volume. Place the molds in the steaming tank. In the bowl of the device pour half a liter of hot water. Set in a bowl container with molds. Close the lid tightly and start the “steam cooking” program for ten minutes. 4. Open the lid and slightly cool the souffle. We shift it to the plates and serve, watering with condensed milk or jam.

Recipe 5. Spicy pumpkin souffle with chili and goat cheese


5 g dry marjoram;

three eggs;

60 g butter;

30 g fresh thyme;

20 g of flour;

1 g dry chili;

5 g ground black pepper;

80 g of bread crumbs;

70 g soft goat cheese;

250 ml of milk;

500 g pumpkin;

30 ml of olive oil.

Method of preparation

1. Approximately one hour before the start of cooking, we remove cream butter, eggs and milk from the refrigerator.

2. Pumpkin thoroughly wash and wipe off with a towel. Cut it into chunks, two centimeters thick.

3. Put the pumpkin on a baking sheet, sprinkle with olive oil and season with fresh herbs, salt and pepper. We put in the oven for forty minutes. Turn the slices to the other side while baking.

4. Shift slightly cooled slices of pumpkin on the board and cut off the peel. The flesh is chopped into small pieces.

5. Ceramic molds are abundantly lubricated with oil and sprinkled with breadcrumbs. Shake off excess and set aside.

6. Take a two-liter saucepan and put it on a small fire. Put the butter and wait until it melts, and foam appears on its surface.

7. Pour the flour into the butter and mix it intensively with a wooden spatula. Pass a few minutes, and pour in warm milk, beating with a whisk. It should make a smooth mass without lumps. Cook for another three minutes and add pumpkin pulp to the sauce. We grind everything with an immersion blender.

8. Separate the yolks from proteins. Add goat cheese to the yolks and season with black pepper, chili, salt and marjoram. Mix well and pour into the sauce. At the same time constantly mix.

9. Proteins whisk separately in a cool foam. We enter them into the pumpkin mass and gently mix with a whisk from the bottom up.

10. Fill the resulting mass of the souffle tins, filling them two thirds. Send to preheated oven and cook for 25 minutes. Serve hot soufflé with chopped green onions and a spoon of sour cream.

Recipe 6. Pumpkin Soup with Carrots



pumpkin pulp - half a kilo;


carrots - 160 g;

breadcrumbs - 40 g;

three eggs;

walnuts - four kernels;

sugar - 100 g;

light raisins - 30 g.

Method of preparation

1. Raise the raisins, rinse and soak in warm water.

2. Pumpkin clean and wash, remove the core with seeds. The flesh is crushed in small chunks.

3. Peeled my carrots and cut into not too thin circles.

4. Stir vegetables in a saucepan with salted water, cover with lid and boil for 20 minutes. The pieces should be soft, but do not boil soft. Merge decoction. Cool vegetables slightly, put them in a blender bowl and smash them to a puree-like state.

5. Eggs are divided into yolks and proteins. We place them in different dishes. Squirrels whip in a dense foam, gradually pouring sugar.

6. In the vegetable puree add the yolks and cinnamon. Stir well. Now we introduce protein foam and gently mix it into the puree from top to bottom.

7. We mold the souffle molds with butter, sprinkle with breadcrumbs, put steamed raisins on the bottom and pour the pumpkin-carrot mass. We bake for half an hour at 180C. Serve the souffle by decorating it with chopped nuts.

Pumpkin Souffles - Tips and Tricks

Souffle can cook not only in the oven, but also steamed.

If the pumpkin is sweet, you can not add sugar.

Eggs in the souffle can be replaced with gelatin.

Instead of sugar in the souffle, you can add honey.

To make the souffle hard, put the molds on a baking sheet, and pour in some hot water.

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