Pumpkin Soufflé Recipe


  • Dash Salt
  • 3 tsp Butter
  • 1/3 cup Sugar
  • 1 cup Skim Milk
  • ½ cup Kishmish
  • 1 tsp ground Nutmeg
  • 2 cup mashed Pumpkin
  • 2 Egg whites, un-beaten
  • 3 Egg whites, stiffly beaten


  1. Combine milk, sugar, salt, butter, and nutmeg in a saucepan.
  2. Warm slightly to dissolve sugar.
  3. Remove from heat and add pumpkin. Beat until fluffy.
  4. Beat in egg yolks. Stir in raisins. Gently fold mixture into stiffly beaten egg whites.
  5. Transfer to 2 or 2 1/2 quart well greased baking dish. Bake at 350° F for 50 to 60 minutes or until soufflé is firm.

  6. Serves 10

Tip: Never try to refreeze icecream which has melted completely due to reasons like electricity breakdown. The result will taste disastrous. Instead, add you favourite flavour or fruit and run in a mixie to make delicious milk shake.

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