Like most other souffles, this one cannot
wait for late-comers. It is also very simple and easy to prepare. Make
it up to 1 hour ahead, cover tightly with plastic wrap, and let it
stand at room temperature. Pop it into the oven once everyone is on
hand. By the time the first course is finished, this simple cooking
recipes will be ready to
serve alongside the piece de resistance of herb-grilled tenderloins of
pork and steamed spinach with garlic and olive oil.
Makes 6 to 8 servings
2 tablespoons butter, plus additional for buttering
Freshly grated Parmesan cheese
2 tablespoons all-purpose flour
1 cup chicken stock
1/2 cup heavy cream
Salt and freshly ground black pepper to taste
1/2 teaspoon ground ginger
3 pounds pumpkin, peeled, seeded, cut into chunks, and boiled in salted
water to cover until tender, about 20 minutes or a little longer, well
drained, pureed and drained again, 2 cups measured out, remaining
puree, if any, reserved for another use
3 whole large eggs, separated, whites beaten until very stiff
Preheat the oven to 350F. Generously butter a 11/2-quart souffle dish.
Dust the inside well with the cheese. Turn the dish upside down and
gently knock out any excess.
Melt 2 tablespoons of butter in a medium-sauce saucepan over medium
heat. Stir in the flour and cook, stirring to prevent it from burning,
for 3 minutes. Whisk in the stock and cream all at once. Season well
with salt, pepper and ginger. Whisk over medium heat until smooth and
thickened, about 10 minutes. Remove the mixture from the heat and beat
in the pumpkin puree. Cool slightly.
Beat in the egg yolks, once at a time, beating very well after adding
each one. Stir one-third of the egg whites into the pumpkin mixture to
lighten it. Gently fold in remaining egg whites.
Spoon the mixture gently into the prepared dish. Sprinkle lightly with
cheese. Bake until puffed and well browned on top, 40 to 45 minutes.
Serve this simple vegetable recipes immediately, very hot.