Carrot, pumpkin and cumin soufflés recipe

  • Serves 8
  • 25 mins to prepare and 50 mins to cook
  • 168 calories / serving
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Preheat the oven to 200°C. Grease 8 individual ceramic glasses with most of the butter.

Cook the pumpkin and carrots in a large saucepan of boiling, salted water until tender; roughly 15 minutes. Drain and allow to cool a little before pulsing in a food processor until smooth.

Add the Cheddar, nutmeg, ground cumin and seasoning and pulse again until smooth. Add the egg yolks and pulse a final time until combined, then transfer to a large mixing bowl.

Whisk the egg whites in a separate, clean mixing bowl with a pinch of salt until stiff peaks form. Fold a third of the egg whites into the pumpkin mixture to loosen it, then add the rest and fold in carefully.

Spoon into the prepared glasses and bake on baking sheets for anywhere between 12-18 minutes until just coloured on top. Serve immediately.

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  • Ingredients

  • 1 large pumpkin, peeled, de-seeded and diced
  • 4 large carrots, peeled and diced
  • 50g butter
  • 4 large eggs, separated
  • 50g cheddar, grated
  • 1tsp ground cumin
  • ½tsp ground nutmeg
  • salt
  • pepper
  • Energy 700kj 168kcal 8%
  • Fat 12g 16%
  • Saturates 6g 29%
  • Sugars 6g 7%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 7.1g Protein 7.1g Fibre 3.5g


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