Discover a new way to enjoy pumpkin with this Pumpkin and Goat Cheese Soufflé topped with aromatic sage brown butter. This airy, savory soufflé combines the creaminess of goat cheese with the earthiness of pumpkin, creating an unexpected yet delightful blend of flavors. This unusual pumpkin recipes is perfect for a cozy dinner or a holiday gathering, this soufflé will wow guests and make pumpkin season more exciting.
Pumpkin and Goat Cheese Soufflé with Sage Brown Butter
The Pumpkin and Goat Cheese Soufflé with Sage Brown Butter combines the earthy sweetness of pumpkin, creamy goat cheese, and the nutty richness of sage-infused brown butter. This savory, fluffy dish offers a unique twist on pumpkin recipes, ideal for seasonal dinners and celebrations.
Ingredients
- 300g pumpkin puree (canned or fresh)
- 100g soft goat cheese
- 4 large eggs, separated
- 30g unsalted butter
- 30g all-purpose flour
- 150ml whole milk
- 5g fresh sage leaves, finely chopped
- 2g ground nutmeg
- 5g salt
- 2g black pepper
- 30g grated Parmesan cheese
- 20g unsalted butter (for sage brown butter)
- 6-8 whole sage leaves (for garnish)
Instructions
- Preheat the oven to 190°C (375°F). Grease four 240ml (1 cup) ramekins with butter and coat with a thin layer of grated Parmesan cheese.
- In a medium saucepan, melt 30g of butter over medium heat. Add flour and whisk for 1 minute to create a roux.
- Gradually add milk, whisking constantly to prevent lumps. Cook for 2-3 minutes until the mixture thickens.
- Remove from heat and stir in pumpkin puree, goat cheese, chopped sage, nutmeg, salt, and pepper. Mix until smooth.
- In a separate bowl, beat egg yolks until pale and creamy. Gradually stir the yolks into the pumpkin mixture.
- In a clean, dry bowl, whip egg whites until stiff peaks form.
- Gently fold one-third of the egg whites into the pumpkin mixture to lighten it. Then, carefully fold in the remaining egg whites, being careful not to deflate them.
- Divide the mixture evenly among the prepared ramekins, filling them almost to the top.
- Place the ramekins in a large baking dish. Pour hot water into the dish until it comes halfway up the sides of the ramekins.
- Bake for 20-25 minutes, or until the soufflés have risen and are golden brown on top. Do not open the oven door during baking.
- While the soufflés are baking, prepare the sage brown butter. In a small saucepan, melt 20g of butter over medium heat. Add whole sage leaves and cook until the butter turns golden brown and smells nutty, about 3-4 minutes. Remove from heat.
- When the soufflés are done, carefully remove them from the water bath. Drizzle each soufflé with sage brown butter and garnish with a crispy sage leaf.
- Serve immediately, as soufflés will begin to deflate shortly after removing from the oven.
Notes
Here are some creative variations for the Pumpkin and Goat Cheese Soufflé with Sage Brown Butter recipe:
- Orange-Spiced Pumpkin Soufflé
- Add the zest of one orange and a splash of Grand Marnier to the pumpkin mixture for a citrusy twist.
- Incorporate a blend of spices such as cinnamon, nutmeg, and cardamom for added warmth.
- Maple-Pecan Pumpkin Soufflé
- Mix in 30g of maple syrup into the pumpkin base for natural sweetness.
- Top the soufflés with crushed pecans before baking for a delightful crunch.
- Chocolate Swirled Pumpkin Soufflé
- Before baking, swirl in 50g of melted dark chocolate into the pumpkin mixture for a rich, decadent flavor.
- Dust with cocoa powder before serving for an elegant finish.
- Savory Pumpkin and Cheese Soufflé
- Replace goat cheese with 100g of sharp cheddar or Gruyère cheese for a savory option.
- Add finely chopped chives or thyme to the mixture for herbaceous notes.
- Pumpkin and Spinach Soufflé
- Incorporate 100g of sautéed spinach into the pumpkin mixture for added nutrition and color.
- Use feta cheese instead of goat cheese for a tangy flavor.
- Spiced Pumpkin and Caramelized Onion Soufflé
- Add 100g of caramelized onions to the pumpkin base for a sweet and savory depth.
- Enhance with spices like smoked paprika or cayenne pepper for a hint of heat.
- Pumpkin and Bacon Soufflé
- Fold in 50g of crispy, crumbled bacon into the mixture for a smoky flavor.
- Use bacon fat instead of butter to grease the ramekins for an extra layer of taste.
- Pumpkin Curry Soufflé
- Mix in 10g of curry powder to the pumpkin base for an exotic twist.
- Serve with a dollop of yogurt on top after baking for creaminess.
- Nutty Pumpkin Soufflé
- Add 20g of almond flour or finely ground hazelnuts to the mixture for a nutty flavor and texture.
- Garnish with toasted nuts before serving.
- Pumpkin and Blue Cheese Soufflé
- Substitute goat cheese with blue cheese (100g) for a bold flavor contrast.
- Pair with a drizzle of balsamic reduction before serving for added richness.
Nutrient | Amount | % Daily Value* |
---|---|---|
Calories | 280 | 14% |
Total Fat | 21g | 32% |
Saturated Fat | 12g | 60% |
Cholesterol | 230mg | 77% |
Sodium | 520mg | 22% |
Total Carbohydrates | 14g | 5% |
Dietary Fiber | 2g | 8% |
Sugars | 5g | – |
Protein | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.