Pumpkin soufflé

Ingredients for 4 servings:

• 750 g pumpkin flesh
• 150 g sugar
• 6 tbsp lemon juice
• 1 tsp ground cinnamon
• ½ tsp coriander, ground
• 30 g cornstarch
• 500 g quark (low-fat quark)
• 4 m.-sized eggs
• Butter, for the mold
• Sugar, for the mold
• Water

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Dice the pumpkin. Bring 50g of sugar to a boil with 100cc of water, add the pumpkin pieces, and cook for 15 to 20 minutes, then puree using the attachment of a hand mixer. Stir in the lemon juice. Divide the puree into two parts. Season one half with cinnamon and coriander and chill. Bring the other half back to a boil. Mix the cornstarch with 4 tablespoons of water, add to the puree, and bring back to a boil. Remove from the heat and allow to cool, stirring occasionally. Place the quark in a sieve and drain. Separate the eggs. Beat the egg yolks with the remaining 100g of sugar for 5 minutes using the whisk attachment of a hand mixer until creamy, then stir in the pumpkin puree and quark. Beat the egg whites until very stiff. Stir one-third of it well into the quark mixture, then carefully fold in the rest with a spatula. Lightly butter the bottom of a 2.5-liter soufflé dish and sprinkle with sugar. Pour in the soufflé mixture. Place in a preheated oven (175-200 degrees Celsius, Gas Mark 2-3) on the second shelf from the bottom and bake for 45-50 minutes. Remove from the oven and serve immediately with the cold pumpkin puree.