Recipe - Pumpkin Souffle

2 tablespoon Butter
One fourth cup Finely chopped yellow onion
2 teaspoon Flour
One half cup Whipping cream
1 One half cup Pureed pumpkin (canned is
ok)
One half teaspoon Salt
One fourth teaspoon Fresh ground black pepper
One fourth teaspoon Fresh grated nutmeg
Cayenne pepper to taste
4 Egg yolks; lightly beaten
6 Egg whites at room
temperature
One fourth teaspoon Cream of tartar

This lovely dish can be served yearround if you have prepared some
pur‚ed pumpkin and stored it in your freezer. Otherwise, use canned. People
will be impressed with this dish on a cold January evening, as it is rich
and warming. Warming is a Colonial term for serious food!

In a frying pan, saut‚ the onion in the butter until transparent. Add the
flour and cook until the flour and butter begin to turn a very light golden
brown. Using a whisk, add the cream and cook until a thick sauce is
obtained. Pour this sauce into a mediumsized mixing bowl and add the
remaining ingredients, except the eggs and cream of tartar. Mix well. Then
stir in the egg yolks, one at a time. A mixer is great for this.

Whip the egg whites along with the cream of tartar and gently fold into
the pumpkin mixture. Do not overmix. Place in a buttered 1One half quart
souffl‚ dish and bake in a preheated oven at 350ø for about 30 minutes, or
until the souffl‚ begins to expand and brown ever so slightly on top. Serve
right away.

Serve this as a vegetable course at a light dinner. It is rich enough to
stand up against anything!

From The Frugal Gourmet Cooks American. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.