PUMPKIN SOUFFLE By Chef Tad Delay
This recipe from Chef Tad Delay, an instructor at Ivy Tech Community College in Bloomington, calls for fresh pumpkin rather than canned, so shop your farmers’ market for the main ingredient. Serves 4 to 6 1 (1-pound) pumpkin 8 tablespoons (1 stick) unsalted butter 3 eggs ½ cup honey 3 tablespoons flour 1 teaspoon baking powder 1 teaspoon vanilla Salt to taste
Prepare pumpkin for roasting: Cut a hole around the stem to remove it and clean the interior of seeds. Roast the pumpkin in a 350° oven until fork-tender. Once it is cool enough to handle, remove the skin and roughly chop the pumpkin.
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Melt the butter.
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In a blender, combine butter, eggs, honey, flour, baking powder and vanilla. Blend well.
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Add the pumpkin to the blender. Blend until the consistency resembles a milkshake.
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Pour mixture into an 8- by 8-inch greased glass dish (or a 9-inch round dish). Mixture can also be poured into ramekins for individual servings (as shown in the photo). Bake at 325° for 45 minutes, until just firm. To test for doneness, insert a toothpick in the center of the soufflé; if it comes out clean, it is done.
Photo by Erica Sagon
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www.edibleindy.com
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