Pumpkin souffle

When the complex becomes simple. This is exactly what can be said about this pumpkin souffle recipe. It turns out the dessert is very tender, and it takes a minimum of time to prepare. Just follow our step-by-step recipe and you will definitely succeed.

Ingredients

• 500 g of peeled pumpkin;
• 4 eggs (4 egg whites and 2 yolks);
• sugar 100 g 2 tbsp. l .;
• ground cinnamon;
• peel of one lemon;
• salt;
• butter for the form;
• 6 pieces of dry biscuits (grind into crumbs);
• powdered sugar for serving.

Directions

1. Cut the pumpkin flesh into cubes and simmer for 30 minutes.
2. Tip: if you do not have a steamer, use a colander. Put it in a deep pan of the same diameter, filled with water. Make sure that the water does not reach the colander.
3. Turn on the preheated oven to 180 degrees.
4. Beat the pumpkin with 2 egg yolks until smooth. We recommend using a mixer or food processor.
5. Separately beat 4 proteins with a pinch of salt to form a thick foam. While continuing to beat, add sugar, a little cinnamon, and grated lemon zest.
6. Then add the pumpkin mass to the proteins, stirring from the bottom up.
7. Grease the form with oil and sprinkle with cookies. Fill the form with the resulting mass, and evenly sprinkle with 2 tbsp. l. sugar.
8. Send the pumpkin souffle in the oven for 30 minutes, then do not open the oven door.
9. Souffle can be served immediately while it is hot. It will be tastier if you sprinkle powdered sugar on top, and add a spoonful of jam or condensed milk. A chilled pumpkin souffle will be a good idea for breakfast. The dessert is very tasty and filling. Even children will like it.