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
- Peel and finely chop the onion. Chop the pumpkin pulp. Steam them together for 15 minutes or 7 minutes in a pressure cooker.
- Mix with bechamel sauce. Season with salt and pepper and add the yolks. Mix well. Turn on the whipped whites until firm.
- 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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