I’ve never made a soufflé before as I’ve always associated them with dinner parties and stress and have seen many failed attempts on TV cookery shows. When I saw this recipe in the Sainsbury’s magazine (Oct 2016), I thought of all that leftover pumpkin I still had to use up, and despite my fears, I decided I’d give it a go. I did change of few things in the recipe, mainly because I didn’t read it carefully enough the first time round! I also made my own cheese sauce; the recipe calls for shop bought. The recipe can be found here:
http://www.sainsburysmagazine.co.uk/recipes/mains/item/roasted-pumpkin-and-sage-souffle. The version below includes my tweaks. The original recipe was for 4 people, but I halved the quantities and still had enough mixture for 4 ramekins. I made this for Saturday lunch and served it with kale and rye bread. It was of course delicious which is why I am sharing the recipe with you.
250g pumpkin or squash, peeled, deseeded and cut into 2cm cubes
a small handful of sage leaves
1 tbsp olive oil
10g butter, melted, to grease
15g fresh white breadcrumbs
2 medium eggs, separated
For the cheese sauce
10g plain flour
200ml whole milk
30g grated cheese
Salt and pepper to taste
• Preheat the oven to 200°C, fan 180°C, gas 6. Put the pumpkin or squash and sage leaves in a roasting tin, drizzle with the oil and roast for 25-30 minutes until tender and slightly golden. Blitz the roasted pumpkin including the sage in a food processor until smooth or simply mash with a fork. Spread out the mixture on a plate to cool.
• Meanwhile, brush the insides of 4 x 300ml ovenproof ramekins, mugs, teacups or with the butter and sprinkle with the breadcrumbs so the insides are thoroughly coated – this helps the soufflés to rise well.
• To make the cheese sauce, melt the butter in a pan, add the flour and mix. Cook for 1-2 minutes. Take the pan off the heat and slowly add the milk, whisking as you go. Once the milk has been incorporated, return the pan to the heat and gently simmer, stirring for about 8 minutes. The sauce should start to thicken. After the 8 minutes, add the grated cheese and season with salt and pepper. Remove the pan from the heat and just let the cheese melt.
• Tip the cheese sauce into a large bowl. Stir in the egg yolks and cooled mashed pumpkin or squash, and season to taste.
• In a clean bowl, whisk the egg whites until they are just holding their shape, then carefully fold into the pumpkin mixture.
• Divide the mixture equally between the ramekins so it comes about 2cm below the tops. Put the ramekins on a baking sheet and bake in the oven for 20-25 minutes until well risen but still a bit squidgy in the centre. Serve straight away.