Pumpkin Souffle (Uova Zuccate) Recipe

Pumpkin Souffle (Uova Zuccate)

This delicate souffle recipe called Uova Zuccate is a specialty from the Lombardy region in Italy. A savory fall dish. For a more formal presentation prepare the dish in individual ramekins. Use a fresh pumpkin, not the canned stuff, a clear difference in taste.

Yield: 4 servings

Time: 60 minutes

Ingredients:

US MeasuresMetric
  • 1 3/4 cups pumpkin, peeled and cut into cubes
  • 1 3/4 cups vegetable stock
  • 1/2 cup ground almonds
  • 1/2 cup grated Parmesan cheese
  • 6 eggs, separated
  • 4 Tbsp soft butter
  • salt and freshly ground pepper
  • a pinch of nutmeg
  • 400 g pumpkin, peeled and cut into cubes
  • 420 ml vegetable stock
  • 60 g ground almonds
  • 50 g grated Parmesan cheese
  • 6 eggs, separated
  • 4 Tbsp soft butter
  • salt and freshly ground pepper
  • a pinch of nutmeg

Preparation:

Put pumpkin cubes and vegetable stock in a saucepan. Bring to a boil, cover and reduce the heat to medium and cook stirring now and then until pumpkin is very soft and water is all evaporated. Puree pumpkin and set aside to cool.

Preheat oven to 400°F (200°C).

In a bowl, mix pumpkin puree, egg yolks, ground almonds, 3 tablespoons butter, half the Parmesan cheese, salt, pepper, and nutmeg. Set aside. In a separate bowl beat the egg whites until they hold peaks. Fold the egg whites into the pumpkin puree gently until you get a smooth batter.

Butter a souffle dish with the remaining tablespoons of butter and pour in the pumpkin egg mix. Fill your dish 3/4 full. Sprinkle extra ground almonds and Parmesan on top and bake it for about 45 minutes or until the top is golden brown.

Serve immediately.

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