Name: Pumpkin and thyme souffle
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1/4 cup packaged dried breadcrumbs; 350 gram butternut pumpkin, peeled, chopped; 30 gram butter; 1/4 cup plain flour; 3/4 cup milk; 1/2 cup finely grated swiss cheese; 2 teaspoon finely chopped thyme; 4 eggs, separated

Ingredients

1/4 cup packaged dried breadcrumbs

350 gram butternut pumpkin, peeled, chopped

30 gram butter

1/4 cup plain flour

3/4 cup milk

1/2 cup finely grated swiss cheese

2 teaspoon finely chopped thyme

4 eggs, separated

Method

1.Preheat oven to hot, 200°C (180°C fan-forced).

2.Grease 4 x 1 1/2-cup ovenproof dishes. Sprinkle breadcrumbs over base and sides; tip out any excess crumbs. Place dishes on a baking tray.

3.Cook pumpkin in a medium saucepan of boiling water 8-10 minutes, or until tender. Drain; mash until smooth.

4.Meanwhile, melt butter in a small saucepan over moderate heat. Add flour; cook, stirring, 1 minute. Remove from heat; gradually whisk in milk until mixture is smooth. Return to heat; cook, stirring, until sauce boils and thickens.

5.Transfer flour mixture to a large heatproof bowl. Stir in mashed pumpkin, cheese, thyme and egg yolks.

6.Using an electric mixer, beat egg whites in a medium bowl to form soft peaks. Fold into pumpkin mixture, in two batches.

7.Pour mixture into prepared dishes; gently run thumb around inside rim of dish. Bake 18-20 minutes, or until well risen and golden. Serve at once.

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Ingredients

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