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Prep time
15 minutes
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Cook time
1 hour 20 minutes
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Serves
8
Author Notes
From when I was very young, pumpkin has always held a special place in my heart. Perhaps it was because my birthday falls near Thanksgiving and learned to celebrate with pumpkin pie instead of cake. What I love about this soufflé, is that it is perfect all fall and winter long. Smooth, fluffy, savory and sweet, all at the same time, this is a wonderful sharable for friend and family gatherings. —ChefAnna
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Ingredients
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1
medium blue pumpkin
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1
sweet yellow onion
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3 tablespoons
Kerry gold butter
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3 sprigs
fresh rosemary
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1 1/2 tablespoons
honey
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1/2 cup
heavy cream
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3
eggs
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1/8 teaspoon
nutmeg
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1 1/2 teaspoons
salt
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coarse salt to garnish
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fresh grated nutmeg to garnish
Directions
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Cut the top off of the pumpkin and de-seed.
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Wrap the bottom of the pumpkin lid in foil, turn the pumpkin upside down. Place both on a baking pan to bake at 375 degrees Fahrenheit for 45 minutes or until the inside is softened, but still has structure.
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Remove from the oven, and after cooling enough to handle, scoop out about about 2 cups worth of pumpkin, making sure to leave a good amount still on the edges and bottom of the pumpkin.
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Peel and chop onion into medium pieces. Sauté onions in butter with the rosemary springs for about 5 minutes, until rosemary is very aromatic and onions are soft and translucent.
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Remove from heat, take out the rosemary sprigs, and stir in the honey.
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Puree the onion mixture, pumpkin, and the rest of the ingredients in a blender until very aerated.
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Pour the mixture back into the pumpkin and bake uncovered at 375 degrees Fahrenheit for 40 minutes or until the center has risen out of the pumpkin, and bubbles appear around the edge of the soufflé.
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Serve warm, sprinkled with coarse salt and fresh nutmeg.
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