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Saffron spiced pumpkin soufflé


50g butter
50g self raising flour
250ml milk
1.5 tsp Squirrel Gully Sofrito Salt
180g of pumpkin, cut into cubes with skin and seeds removed
2 sprigs fresh thyme
2 cloves garlic, peeled
3 eggs, separated

Preheat the oven to 200°C and grease 6 soufflé dishes with butter. In a saucepan, boil the pumpkin, garlic cloves and thyme in water. Once the pumpkin is cooked, remove the thyme, drain the pumpkin but retain 100ml of the cooking liquid separately (this will be added to the roux in the next step). Purée the garlic and pumpkin. In a separate pot, melt the butter then add the flour. Continue stirring over the heat until it resembles a blonde colour. Slowly whisk in the milk and 100ml of the pumpkin cooking liquid to form a roux. Season with salt to taste. Allow to cool slightly before adding the 3 egg yolks. In a clean bowl whisk the 3 egg whites to a firm peak. Combine the puréed pumpkin and roux mixture. Gently fold in the egg whites being careful not to lose the air in the mix. Fill each soufflé dish 3/4 full and bake for approximately 25 minutes on the bottom shelf of your oven

Recipe courtesy of Squirrel Gully Saffron

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