Pompuna Pumpkin Souffle
Whisk your way to dessert perfection with this Pompuna Pumpkin Soufflé, a light and airy treat that brings the comforting warmth of fall flavors to your table. Made with creamy pumpkin purée, a touch of cinnamon and nutmeg, and a hint of vanilla, this soufflé balances delicate sweetness and aromatic spice for a truly indulgent experience. The secret to its signature rise lies in carefully folded stiff egg whites, creating a cloud-like texture that's as impressive as it is delicious. With each spoonful, you'll savor the contrast between its golden, slightly crisp exterior and its pillowy, melt-in-your-mouth center. Ideal for special gatherings or an elegant dessert at home, serve this soufflé straight from the oven with a dusting of powdered sugar for a show-stopping finale. Perfectly seasonal and irresistibly light, this Pumpkin Soufflé is your autumn-inspired masterpiece.
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Recipe Information
Ingredients
- 240 grams pumpkin purée
- 100 grams granulated sugar
- 4 large eggs, separated
- 120 milliliters whole milk
- 30 grams all-purpose flour
- 30 grams unsalted butter
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 0.25 teaspoon cream of tartar
- 2 tablespoons powdered sugar (for garnish)
- 10 grams softened butter (for greasing ramekins)
- 2 tablespoons granulated sugar (for coating ramekins)
Instructions
Preheat your oven to 190°C (375°F). Place a baking tray in the center of the oven to preheat.
Grease four ramekins (8-ounce capacity each) with the softened butter, then sprinkle the insides with granulated sugar, coating evenly. Discard any excess sugar. Set the ramekins aside.
In a medium saucepan over medium heat, melt the unsalted butter. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the milk, ensuring there are no lumps. Continue cooking and stirring until the mixture thickens and becomes smooth, about 3-4 minutes.
Stir in the pumpkin purée, granulated sugar, ground cinnamon, ground nutmeg, and vanilla extract. Cook for another 2 minutes, then remove the saucepan from the heat and let the mixture cool slightly.
While the mixture cools, separate the egg whites from the yolks. Stir the egg yolks into the cooled pumpkin mixture one at a time, ensuring they are fully incorporated.
In a large clean mixing bowl, use an electric mixer to beat the egg whites and cream of tartar until stiff peaks form.
Gently fold a third of the beaten egg whites into the pumpkin mixture to lighten it. Then, carefully fold in the remaining egg whites, being cautious not to deflate the mixture.
Divide the soufflé mixture evenly among the prepared ramekins, filling each about 3/4 full. Use a knife or spatula to level the tops, then run your thumb around the inside rim of each ramekin to create a clean edge (this helps the soufflé rise evenly).
Place the ramekins on the preheated baking tray in the oven. Bake for 20-25 minutes, or until the soufflés are puffed and golden brown on top. Avoid opening the oven door during baking.
Once baked, remove the soufflés from the oven and dust with powdered sugar. Serve immediately for the best texture and presentation.
Nutrition Facts
Calories |
363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 88 mg | 4% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 39.4 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 86 mg | 7% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 421 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
