Pumpkin soufflé with milk

Delicious and healthy autumn pumpkin dessert.

Ingredients

• 100 g baked pumpkin
• 40 g butter
• 2 eggs
• 2 tbsp flour
• 150 ml milk
• 1 tbsp sugar
• powdered sugar, cinnamon optional

Directions

1. Bake the pumpkin in the oven or microwave and grind it into a puree.
2. Melt butter, add flour and stir.
3. Gradually pour in milk and add sugar. Stir and let cool.
4. Separate whites from yolks.
5. Pour pumpkin puree and yolks into the cooled mass. Stir.
6. Beat egg whites until stiff and add to pumpkin-milk mixture. Mix carefully.
7. Lubricate the molds for baking with butter and fill 2/3 with the mixture. If desired, the bottom of the molds can be sprinkled with cinnamon.
8. Bake at a temperature of 170-180 degrees for 20-25 minutes. After being removed from the oven, the soufflé quickly falls off, as it should be, this does not affect the taste.
9. Ready soufflé can be sprinkled with powdered sugar. Serve hot in molds.
10. Bon appetit!