Pumpkin Cheddar SoufflesWho can resist these adorable pumpkin souffles? They’re welcome anytime, from Thanksgiving dinner or weekdays as another way to get the kids to eat more vegetables!





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November 2006

Product Reviews / Main Nibbles / Vegetables

Recipe: Pumpkin & Habañero Cheddar Soufflés

A Stunning Side Dish: Pumpkin Soufflé In A
Mini Pumpkin

If you’ve eyed those adorable mini-pumpkins and wondered what they’re good for besides table decorations, here’s a delicious recipe courtesy of Chef Jeffrey Weiss. If you don’t like a touch of spice, you can substitute regular Cheddar.


  • 8 mini pumpkins
  • 4 large eggs
  • 4 teaspoons all-purpose flour
  • 1/4 teaspoon baking powder
  • 3 ounces Cabot Habañero Cheddar, diced
  • Salt and fresh-ground black pepper to taste


  1. Preheat oven to 350ºF.
  2. Place uncut pumpkins in large shallow dish and add 1/4 inch of water. Cover tightly with foil and bake for 40 minutes, or until tender. Let cool.
  3. Reheat oven to 375ºF.
  4. With paring knife, remove tops from pumpkins. Remove and discard seeds, then scoop out flesh, leaving 1/4-inch-thick shell.
  5. Place four cups of pumpkin flesh in mixing bowl. Separate eggs, stirring yolks into pumpkin flesh and placing whites in separate bowl.
  6. Stir flour and baking powder into pumpkin mixture, then stir in cheese. Season with salt and pepper.
  7. Whip egg whites into stiff peaks. Fold into pumpkin mixture. Spoon souffle mixture into pumpkin shells.
  8. Place on baking sheet and bake for 12 to 15 minutes, or until puffed and set.

Serves 8.


Recipe © Jeffrey Weiss. All other material Lifestyle Direct, Inc. All rights reserved.  Images are the copyright of their respective owners.