Pumpkin Dinner Soufflé




 If you want a fluffy soufflé you will leave out the egg yolks.

I added the whole egg and whipped on high for 1/2 hour. If you use a blender you will need the coconut milk to loosen up the pumpkin. 


Ingredients

1 cup pumpkin purée

1/4 cup whipped cream 

8-12 oz Sharp Cheddar grated

1 tsp thyme if using dried place in palm and use finger to roll as it drops in

1 tsp ground sage

1 Tbsp chicken bouillon 

1 Tbsp black or white pepper

1/4 tsp baking powder 

3 eggs use only egg whites if you want a fluffy soufflé 

1/4-1/2 cup coconut milk

Toasted pumpkin seeds 

Chopped Basil

Heat oven to 350° Butter 6 ramekins 





Add pumpkin ,sage, pepper, baking powder, bouillon and hyme to a food processor or you can use a blender. Pumpkin is thick so processor is better. 

Use a stand mixer beat eggs add whipped cream. If using whites only beat until soft peaks for and add the cream to the pumpkin mix. 



Add egg mixture to pumpkin use spatula to mix in. Pour directly into prepared ramekins. 


Bake for 12-15 minutes 

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