Pumpkin Soufflé
Recipe from the book "The First Ukrainian Everyday Cookbook" (1-ша українська загально-практична кухня), 1929, by Olha Franko.
The soufflé is an invention of French cuisine. The word « soufflé » means airy. This dish is known for its light and porous texture.
The history of the soufflé dates back to the 17th century. It was invented by the chef of the French king Louis XVII. The king loved to enjoy this light dish at breakfast.
We invite you, on these autumn days, to prepare a pumpkin soufflé, or as Olha Franko used to call it, paren' iz dyny (literally « soufflé of gourd »).
This extraordinarily nutritious vegetable, native to North America, got its name from the Greek word « Pepon », meaning « large melon ». Long before the arrival of the first settlers, pumpkin was a staple dish of Native Americans. It was Columbus who brought it to Europe. Pumpkin dishes are irreplaceable in children's diets, and we are sure that our soufflé — as light as a little cloud — will delight them 🙂
Ingredients
- 500g pumpkin
- 4 eggs
- 3 tablespoons breadcrumbs
- 1 tbsp butter
- 1 tbsp slivered almonds
- 3 tbsp sugar
- 50ml rum
Preparation
- Cut the pumpkin into pieces and cook in salted water. Blend until smooth.
- Mix the egg yolks with the butter, breadcrumbs and almonds, stir into the pumpkin purée, then add the rum.
- Beat the egg whites with the sugar until stiff peaks form.
- Gently fold everything together and pour into moulds.
- Steam for 20 minutes.
