Pumpkin Soufflé

About 5 minutes out of the oven

You can make this in a large ramekin that will serve about 4 people as a side and is quite nice to bring to the table.  Otherwise, you can use small individual ramekins and serve it as a starter with a small salad.   Guaranteed ooh and ah's!

You will need:  for 4 large servings

• 2 cups (500g) of pumpkin purée
• 2 egg yolks
• 4 egg whites
• 1 tbsp butter
• 1 tbsp honey
• salt, pepper and pinch of grated nutmeg

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1. Heat oven to 325°F (170°C)
2. Generously butter your large or individual ramekins.  Don't forget to finish this process by bringing the butter up the sides of the mold to guide the lift of the soufflé.  This will help it rise higher. Place in fridge until ready to use;
3. Put pumpkin purée in a pot and heat gently;
4. Add the butter and honey and blend well;
5. Season and let cool;
6. Once the purée is cooled, add the egg yolks and combine.
7. In a separate bowl, whip the egg whites with a pinch of salt until stiff peaks form;
8. Stir in 1/3 of the egg whites into the pumpkin and blend (this will loosen the pumpkin and make the folding of the remaining egg whites easier);
9. Fold in the remaining egg whites until well combined with the pumpkin mixture;
10. Fill your ramekin to the top.  These can be kept in refrigerator until ready to cook;
11. Put your mold in a pan filled with hot water and bake in oven for about 20 minutes;

Note:  You can make this type of soufflé with a variety of different vegetables like carrots, sweet potatoes, peas, etc.  Always a hit!