Nutritional Info

Nutrition Facts

Serving Size 1 (83g)

Calories 113
Calories from Fat 48 (42%)
Amount Per Serving %DIV
Total Fat 5.3g 8%
Saturated Fat 2.9g 15%
Monounsaturated Fat 1.9g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 38.9mg 13%
Sodium 282.1mg 12%
Potassium 108.5mg 2%
Total Carbohydrate 4.3g 1%
Dietary Fiber 0.3g 1%
Sugars 1.1g
Protein 10.4g 21%

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Recipe Description
This beautiful little entree is wonderful for entertaining. Serve it with a crisp green salad and some breadsticks for a light lunch.
Prep time
30 min
Cook time
50 min
Ready In
1 hr 20 min


Serves Tool

Serves To:USMetric
2 Tablespoon(T)  vegetable oil
1   onion, chopped
4 Clove(clv)  garlic, minced
2 Tablespoon(T)  flour
1/4 Teaspoon(t)  salt
1/8 Teaspoon(t)  pepper
1/2 Cup(c)  milk
13 Ounce(oz)  solid pack pumpkin
4   egg yolks
1/2 Teaspoon(t)  thyme leaves, dried
4   egg whites
1/4 Teaspoon(t)  cream of tartar
7 Tablespoon(T)  parmesan cheese, grated


Preheat oven to 425° F. Grease the bottom of a 1 1/2 quart souffle dish with a bit of oil and set aside. In small saucepan, heat vegetable oil over medium heat. Add onion and garlic. Cook and stir until tender, about 5 minutes. Add flour, salt and pepper. Cook and stir for 1 minute. Blend in milk. Cook and stir until thick, about 2 to 3 minutes. Place in large bowl and let cool for 10 minutes. Blend in pumpkin, egg yolks and thyme until smooth. In medium bowl, combine egg whites and cream of tartar and beat until stiff peaks form. Stir a spoonful of the beaten egg whites into pumpkin mixture, then fold in remaining egg whites along with the Parmesan cheese. Pour into prepared souffle dish. Bake for 15 minutes, then reduce heat to 350° F and bake for another 20 to 25 minutes, or until souffie is puffed and golden brown. Serve immediately.

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Pumpkin Souffle
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