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Savory Pumpkin, Bleu Cheese & Pecan Souffle
Recipe by Leslie Minchin
Pump It Up
A light, savory pumpkin souffle with accents of cheese and pecans

  1. First, pre-heat the oven to 350 degrees.
  2. Using a mortar & pestle or food processor, grind the pecans until they have a fine “meal” like consistency.
  3. Mix the flour and sea salt in a sauce pan and place it over Medium High heat.
  4. Whisk in the milk slowly, and stir constantly until the mixture thickens – a little under the 2 minute mark.
  5. Remove the milk and flour mixture from the heat and stir in the bleu cheese until it’s melted. Add the nutmeg, rosemary, and salt & pepper to taste.
  6. Add the pumpkin and pecans and mix thoroughly. This is your “pumpkin base.” Allow to sit while you beat the egg whites.
  7. Make sure your egg whites are free of any particles of yolk, as this will affect how the soufflé rises.
  8. In a standup mixer, or using electric beaters, whip the egg whites until they form soft peaks. Add the vinegar while the mixer is working to help stabilize the egg whites. When the top of the peak leans over a little, they are done.
  9. Add the egg yolks to the pumpkin base and stir thoroughly.
  10. Gently pour the pumpkin base into the egg whites. Do not stir, but instead gently fold the mixture together. Keep folding with a light touch until there is uniform color. Pour the entire mixture into the ungreased 1 ½ quart dish and pop it in the oven.
  11. Bake at 350 degrees until the top is golden brown and the soufflé moves slightly when jiggled. This will take between 30 – 45 minutes, but do not open the oven door to check on the soufflé until the 30 minute mark has passed.
  12. Take the soufflé out and serve immediately! Top the plated soufflé portions with reserved bacon and bleu cheese crumbles.
  • Egg whites x 5
  • Egg Yolk x 4
  • Milk x 1 cup
  • Vinegar x 1/2 teaspoon
  • Quick-Mixing Flour x 1/4 cup
  • Fine Sea Salt x 1/4 teaspoon
  • Nutmeg x 1/4 teaspoon
  • Fresh Rosemary, Finely Chopped x 1 teaspoon
  • Pumpkin Puree (can) x 3/4 cup
  • Bleu Cheese x 1/2 cup
  • Bleu Cheese to Garnish x 2 tablespoon
  • Pecans x 1/4 cup
  • Bacon, Cooked Crisp and Chopped x 2 tablespoon

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