June is a good time for pumpkin. It’s always a good time for Pumpkin,…Savory Spiced-Pumpkin Soufflés
Pumpkins before fall. What?!
It’s always a good time for pumpkin. But, if you’re not feeling it just swing back by in October…you know like everybody else. I kid, I kid!
This is a souffle for the Whole 30. It is not sweet. There is not a sweetener in this souffle. Can you make it sweet? Sure, throw some honey, sugar, whatever in there. But, just know this is not sweet on purpose. It is, however, savory. If you are unfamiliar with savory it’s because you likely gravitated toward the sweet. The savory is good. The savory is nice. The savory is not sweet. The savory will leave you feeling warm and fulfilled.
Happy savory time!
Savory Spiced-Pumpkin Soufflés
Prep Time: 15 min., plus cooling time
Cook Time: 18-20 min.
Total Time: 1 hour
- ½ cup coconut milk
- 2 tablespoon arrowroot powder
- ½ teaspoon grated nutmeg
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- Pinch of ground cloves
- ¾ cup canned pure pumpkin (from a 15-oz can, not pie filling)
- 8 large egg whites, divided
- ¼ teaspoon salt
- Equipment: 6 (6-ounce) ramekins
- Garnish: Unsweetened whipped coconut cream
Whisk together coconut milk, arrowroot, and spices in a small heavy saucepan. Bring to a boil over medium heat, whisking, then simmer, whisking, 2 minutes.
Remove from heat and whisk in pumpkin and egg yolks. Transfer to a large bowl and cool to room temperature.
Preheat oven to 400°F with rack in lower third. Grease ramekins, then put in a large shallow baking pan.
Beat egg whites with salt in another large bowl using an electric mixer until they hold stiff, glossy peaks.
Fold one third of whites into cooled pumpkin mixture, then fold in remaining whites gently but thoroughly. Divide mixture among ramekins.
Bake soufflés until puffed and golden, 18 to 20 minutes.
Top with a dollop of whipped coconut cream (the thick chunk at the top of an unshaken can of coconut milk, whipped) or a dusting of cinnamon, if desired.