A pumpkin soufflé

Butternut squash and pumpkin and halloween and Thanksgiving in North America and Autumn over here.  It’s everywhere and such a gorgeous colour and full of health-packing nutritious components.  This is recipe for a fluffy sformato using uber-seasonal pumpkin.


700g peeled-of-its-rind squash/pumpkin

150g grated parmesan cheese

200g fontina cheese (gruyère or emmenthal will do if you can’t find fontina)

250ml cream

2 spoons of cornstarch (maizena)

6 eggs

2 cloves of garlic and some olive oil, salt and pepper

a few sage leaves or other herb of your choice

Preheat the oven at 180°C.  Start by separating the egg yolks from the egg whites and measuring out all your ingredients.  Crush the garlic and put into a frying pan with some olive oil, then slice the pumpkin as thinly as you can, and sauté until tender, which will require cooking it on a low heat with a lid to help it cook through.  Once cooked, remove the pumpkin from the pan and place in a large mixing bowl.  Use a hand-held food processor to blend the pumpkin into a purée and add salt and pepper.

The pumpkin …

The garlic and the oil …

Cooking on a gentle heat until fork tender …

The cooked pumpkin is blended into a thick purée to which salt and pepper is added.

Now it’s time to make the sformato batter.  Put 2 whole eggs and 4 egg yolks only in a second bowl, to which you will add the grated parmesan cheese and the cream.  Beat the 4 egg whites with an electric beater in a third bowl before mixing all these ingredients together, finally, to form a batter.

Grated parmesan cheese on the left, the eggs in the middle and the cream behind.

2 whole eggs, 4 egg yolks, the parmesan  in bowl no. 2

Adding the cream ….

Adding the beaten egg whites to bowl number 2.  Mix it all together.

Now add the puréed pumpkin to bowl no. 2 and mix into a smooth batter.  Taste and add more salt and pepper if required.

For whatever reason, I found that the batter was slightly too liquid for comfort.  I therefore decided to add two spoonfuls of cornstarch to the batter to serve as a thickener.  It worked!

I put 2 spoonfuls of cornstarch into a bowl and added a ladle of batter to mix it in before putting it all back into the batter.

Butter the inside of this beautiful Bella Frutta ovenproof dish.  Cut the fontina cheese into cubes and spread evenly over the dish.  Add a clutch of sage leaves or other herb you may prefer to use (e.g. rosemary or thyme or marjoram).

Pour the batter into the Bella Frutta oven dish and mix well.

Cook in the oven for 25 to 30 minutes or until firm.  Not all ovens are equal and the cooking time will depend on the type of oven.  This is a convex oven.

Cooked and out of the oven …

Cover the Bella Frutta oven dish with its gorgeous lid …

Expect comments of ooos and aaaahs as you uncover the dish!

Creamy, moist, tasty as well as healthy!

Served on a Bella Frutta plate.

Put the lid back on to keep warm for people who will want another helping!

P.S. This pumpkin sformato can be eaten either as a starter or as a side dish.  Any leftovers will go very well with a nice, crisp salad!


About myhomefoodthatsamore

Community celebration via food, wine and all beautiful things.
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