Bright Line Eats

Have leftover pumpkin from Thanksgiving? Here’s a great recipe for a savory pumpkin soufflé. This counts as a whole protein and 1.5oz of veggies, and could really work for any meal of the day.

Add 1 cup of canned unsweetened pumpkin purée to your food processor.

Next add 8 oz sharp cheddar cheese, 1/4 cup thinly sliced green onion, 1/2 tsp thyme, 1/4 tsp sage, 1 tsp chicken bouillon, 1/4 tsp salt. 1/2 tsp black pepper and 1/2 tsp baking powder and pulse until blended.

Beat 1/4 cup heavy cream and 3 eggs with hand or stand mixer until fluffy.

Fold pumpkin mixture into egg mixture gently.

Divide evenly into 6 ramekins and bake at 350 degrees for 25-30 minutes until slightly puffed and set.

Mom says “next time I would use a milder cheese like mozzarella.”

Hopefully this helps with those leftover cans of pumpkins you don’t know what to do with!

Recipe to follow.

savory pumpkin soufflé

• 1 cup canned unsweetened pumpkin puree
• 8 oz sharp cheddar cheese
• 1/4 cup thinly sliced green onion
• 1/2 tsp thyme
• 1/4 tsp sage
• 1 tsp chicken bouillon
• 1/4 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp baking powder
• 1/4 cup heavy cream
• 3 eggs

Preheat oven to 350 degrees. Oil 6 small ramekins or a medium casserole dish.

Combine all ingredients except eggs and cream in the bowl of a food processor and pulse until smooth.

In a mixing bowl, whip eggs and cream with a hand or stand mixer on high until fluffy.

Gently fold whipped eggs into pumpkin mixture. Divide into ramekins or pour into prepared casserole dish.

If using a casserole dish, bake for 35-40 minutes until slightly puffed and set.

If using individual ramekins, bake for 25-30 minutes until slightly puffed and set.

6 servings

1 serving = full protein and 1.5oz of veggie

Enjoy!