Pumpkin soufflé

Ingredients for 8 servings:

• 500 g pumpkin(s) (Hokkaido or butternut squash)
• salt water
• 50 g Parmesan, freshly grated
• 50 g sour cream
• 3 eggs, separated
• 1 shallot(s)
• 1 small piece(s) of leek
• 1 dashes lemon juice
• 3 tbsp olive oil
• nutmeg
• salt and pepper
• Butter for the molds

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Wash the pumpkin, remove the seeds, and dice the flesh. Peel and dice the shallot, then finely chop the leek. Heat the olive oil in a saucepan. Add the pumpkin pieces, fry briefly, and then simmer in salted water for about 15 minutes. Drain the cooking water and let the pumpkin pieces cool briefly. Then press them through a potato ricer. Briefly sauté the shallot and leek in a small saucepan. Beat the egg whites with a squeeze of lemon juice until stiff peaks form. Place the pumpkin puree, Parmesan cheese, egg yolks, sour cream, shallot, and leek in a bowl and mix well. Season with salt, pepper, and nutmeg. Carefully fold in the beaten egg whites at the end. Grease the cups of a muffin tin with butter and fill with the mixture. Bake at 180°C (top/bottom heat) for about 30 minutes. The pumpkin soufflés can be eaten as a main course with salad or as a side dish to fish or creamed mushrooms.