Pumpkin Goat Cheese Souffle Recipe
Autumn is pumpkin season.
Try this great and healthy version of the Pumpkin Souffle!
- 6 large eggs
- 6 tbsp butter
- ¾ cup rice flour
- 1 ½ cups canned full-fat coconut milk, chilled
- ½ cup pumpkin puree
- ½ tsp sea or Himalayan salt
- ½ tsp pumpkin pie spice
- 1/8 tsp cayenne pepper
- 2 cups grated Cheddar cheese
- goat cheese for decoration
Preheat oven to 400F.
Butter the baking dish. In a large saucepan, melt butter over medium low heat.
Add rice flour and whisk until fully incorporated.
Cook for a several seconds, whisking the whole time.
Add coconut milk all at once and stir in with whisk. Continue cooking and stirring with the whisk until the mixture comes to a boil. You may have to increase heat some to get the mixture to boil. This process will take a few minutes. Note that the mixture will thicken, but not look completely smooth.
Remove from heat. Stir in salt, pumpkin pie spice, and cayenne pepper. Cool for about 10 minutes.
Meanwhile, break the eggs into a large bowl and beat well. Add pumpkin puree and Cheddar cheese. Mix well.
Add the eggs, Cheddar cheese, and pumpkin mixture to the cooled sauce, incorporating all ingredients well.
Pour soufflé batter into the greased baking dish. Finally, sprinkle pieces of goat cheese on top.
Bake for 30 to 40 minutes uncovered until the soufflé is puffy and golden brown on top. (You can test with a toothpick if needed).
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