Me and pumpkin–it’s not over! Whenever I have leftover pumpkin in the fridge, I can’t stop myself from adding it to almost all things. This past weekend, I went to see my little sister, who’s 15, cheer at her high school’s last home game of the regular season. The game fell on my dad’s birthday, so I wanted to bring a little something sweet for the post-game celebration. Unfortunately, in addition to her dairy and soy allergies, my sister is also currently avoiding nuts, citrus, and chocolate as part of an anti-migraine diet. And, of course, I wanted whatever I made to be gluten-free.
Well, what was left that COULD go in these treats? Pretty much just pumpkin (and a few coconut products). I ended up making gluten-free, dairy-free, soy-free, and nut-free pumpkin cupcakes, and while I didn’t think they were good enough to share with all of you, my sister really liked them.
The cupcakes only used a cup or so of pumpkin, so I was left with some extra, which was burning a hole in my pocket/fridge… Can that expression apply to food you really want to use up? Or is it only for money you’re dying to spend?
Anyway, I got the idea to put the pumpkin in a soufflé. Not a dessert soufflé, but a rich, sharp, and savory soufflé featuring my favorite cheese of the moment, pecorino romano. The pecorino is salty, almost pungent, and provides a great counterpoint to the earthy, warm flavors of the pumpkin and spices. If pecorino is too much for you, it would also be great with parmigiano reggiano. I don’t recommend trying this with regular or pre-shredded parmesan, since the high-quality cheese is really what makes this dish fabulous. Well, obviously, that and the PUMPKIN.
And, yes, I did take some of these pictures while the soufflé was still in my oven. Soufflés shrink a little in their first few minutes out at room temperature (they still taste great), and I wanted you to see this at its full height!
Ingredients (serves 2-4):
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