2 cups
4
1.5 cups
30g
1/2 tsp
1/2 tsp |
pureed steamed pumpkin, dry, not moist
eggs, beaten
cream
butter or margarine, melted
nutmeg
cinnamon
freshly ground black pepper, to taste
Italian parsley for garnish |
Method :
- Butter 6 soufflé dishes or moulds.
- Combine pumpkin with eggs, cream,
butter, nutmeg, cinnamon and pepper.
- Blend well.
- Pour mixture into greased moulds.
- Place moulds in a baking dish.
- Pour in enough boiling water to
reach halfway up the sides of the moulds.
- Cover each mould with buttered
greaseproof paper.
- Cook in a hot oven 200C (400F) for
25-30 minutes or until set.
- Allow to rest 5 minutes before
unmoulding.
- Garnish each with Italian parsley.
To unmould: Run the point of a knife
around the edge of each mould. Invert onto serving plate. Shake gently.
Carefully remove mould.
Serves 6
Learn how
to cook Vegetarian Recipes
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