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Pumpkin Souffle

Pumpkin Souffle
Nicole Spiridakis for NPR /

Souffles may seem intimidating, but they shouldn't. This one is made savory by Parmesan cheese and sage, with just a little bit of sweetness from the pumpkin. This recipe is adapted from Deborah Madison's Local Flavors (Broadway 2002).

Makes 6 servings

3/4 cup grated Parmesan cheese

1 shallot, chopped

2 tablespoons chopped fresh sage leaves

1 cup heavy cream

4 tablespoons unsalted butter, plus extra for the dish

4 tablespoons all-purpose flour

1 1/3 cups whole milk

1 teaspoon salt

4 egg yolks

1 cup pumpkin puree

Pepper, to taste

6 egg whites

Preheat oven to 375 degrees. Butter a 6-cup souffle or gratin dish and dust it with a few tablespoons of the Parmesan.

Put the shallot, sage and cream in a small saucepan over low heat. Bring slowly to a boil, then turn off the heat, cover, and let steep for 15 minutes.

Melt the butter in a saucepan, stir in the flour, and cook for 1 minute while stirring. Whisk in the milk and stir until it thickens. Add 1 teaspoon salt and stir in the remaining Parmesan. Turn off the heat and stir in the egg yolks, pumpkin and the shallot-cream mixture. Season with pepper.

Beat the egg whites with a pinch of salt until they form firm peaks but are still somewhat soft. Fold the whites into the pumpkin mixture. Scrape the batter into the prepared dish, and bake until golden brown and set, about 30 minutes. Serve immediately.

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