Autumn souffle – 55000 Recipes. Passion for food


Autumn souffle

Big, small, green, yellow, orange, round, oblong … Its sweet and tasty meat gives a lot of play in the kitchen, its hard shell becomes an original container for soups, stews or souffles.


  • 500 g pumpkin porridge
  • 2 onions
  • 100 g of béchamel
  • 3 eggs
  • 2 tablespoons Gruyere cheese, grated
  • Sol
  • Pepper


  1. Peel and finely chop the onion. Chop the pumpkin pulp. Steam them together for 15 minutes or 7 minutes in a pressure cooker.
  2. Mix with bechamel sauce. Season with salt and pepper and add the yolks. Mix well. Turn on the whipped whites until firm.
  3. Pour the preparation into separate souffle molds, sprinkle with grated cheese and cook in a preheated oven at 210 ° for about 30 minutes.


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