Savory Pumpkin Souffle Recipe
1/2 cup chopped onion
1/4 cup butter
1 cup chicken broth
3/4 cup enriched cornmeal
One 16 oz.
can organic pumpkin
1 1/2 cup milk
1 t. salt
1 t. curry powder
1/8 t. pepper
6 egg yolks,
6 egg whites
Heat oven 350. In heavy 2 qt. saucepan,
sauté onions in butter over medium heat
until tender. Combine chicken broth &
cornmeal; add to onions along with
pumpkin, milk, salt & spices. Bring to a
boil, stirring occasionally. Reduce
heat. Cook over medium-low heat for 2-3
minutes, stirring constantly, until
thickened. Remove from heat; pour into
Add small amount of
pumpkin mixture to egg yolks; return to
corn meal mixture, stirring vigorously.
Beat egg whites until stiff peaks form.
Stir small amount of beaten egg whites
into corn meal mixture. Gently fold in
remaining egg whites. Spoon into 2 at.
soufflé dish. Bake for 55 - 60 min.
Serve immediately. 6-8 servings. ( This
is a very elegant side dish. For the
"high hat" effect, run a rubber spatula
around the dish ( about 1 inch from the
edge and about 1 1/2 inches deep) before
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