03 July 2009

Butternut Pumpkin Souffle

I had some left over butternut pumpkin from last night's roast in the fridge. Instead of heating up the roast pumpkin and having it again for dinner tonight, I tried to make something different with it. I'm kinda in a savoury Souffle phase at the moment. So I had a go at making a butternut pumpkin souffle. I based my recipe along a cheese souffle recipe that I'm pretty accustomed to, but substituting the cheese with the pumpkin. The results turned out quite tasty and the souffle was very fluffy. Although next time I might try roasting the pumpkins with some honey to help add a bit of sweetness.

Butternut Pumpkin Souffle
An Astrogirl recipe

Preparing the Ramekins

  • 2 tablespoons of butter
  • 4 ramekins (single serve)
  • Parmesan cheese (crumbled\grated)

Butter generously the inside of four ramekins with the softened butter. Divide the grated Parmesan among the ramekins and rotate them so the butter catches the cheese. Tap out any excess. Place ramekins into the fridge until ready to be used.

In a saucepan combine together:

  • 4 tablespoons of unsalted butter
  • 4 tablespoons of all-purpose flour
  • 1 cup milk

Cook Roux for about 1 min, then take saucepan off the heat and mix in:

  • 4 egg yokes (whites to be used later)

Base Flavored Mixture
In a food processor, blend together, then add into the Roux:

  • 500g roasted butternut squash flesh (if not using leftovers, then just roast in oven for 1hr at 180C, then scoop out the flesh).
  • 1/2 teaspoon sea salt
  • 2 garlic clove, finely chopped
  • 1/2 handful of fresh sage leaves
  • 1 teaspoon smoked paprika
  • freshly ground black pepper

Egg Whites
In a clean glass bowl, beat the following together till soft peaks form:

  • 4 egg whites
  • 1/4 tsp baking powder
  • pinch salt

Preheat an oven to 180°C.

Mix a quarter of the egg whites in with the butternut pumpkin mixture in the saucepan. Then gently fold in butternut pumpkin mixture into the remaining egg whites in the glass bowl with a spatula.

Divide the souffle mixture into the 4 ramekin, about 3/4 full. Place the souffle on a baking tray then place into the oven and bake for 20-25 minutes.

Remove and serve immediately.


  1. I made this putting it all in one souffle dish and baked it longer (40-45 mins).  As I was adding the smoked paprika, I wondered would it be too much?  Not at all.  The seasoning was superb, the roasted pumpkin sweet.  My husband and I enjoyed very much!

  2. Thanks Chris..  glad you enjoyed the recipe !

  3. Delicious! I added the honey and tweaked the herbs a bit, but it was a wonderful winter dinner, for us.

  4. Hi Kelly... The honey is a great idea. Will try that the next time I make it. :)


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