Best 3 Ginger Pumpkin Soufflé Recipes

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In the culinary world, ginger pumpkin soufflé stands out as a delightful dessert that harmoniously blends the warmth of ginger with the natural sweetness of pumpkin. This dish, often served as a grand finale to a special meal, offers a delightful combination of textures, with its light and airy soufflé base perfectly complementing the velvety smoothness of the pumpkin filling. Whether you're a seasoned baker or just starting your culinary journey, this article will provide you with a step-by-step guide to creating the perfect ginger pumpkin soufflé, ensuring a delicious and memorable treat for you and your loved ones.

Here are our top 3 tried and tested recipes!

GINGER-PUMPKIN SOUFFLé



Ginger-Pumpkin Soufflé image

Watch out, pumpkin pie! This dessert is delicious even without a caloric crust. It's a light and flavorful soufflé consisting mostly of egg whites, a great source of high-quality protein. To further up the health quotient, naturally rich but low-calorie unsweetened soy milk is used in place of whole milk.

Provided by Kathryn Matthews

Categories     Mixer     Ginger     Dessert     Christmas     Thanksgiving     Pumpkin     Fall     Winter     Healthy     Ramekin     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 8 individual soufflés

Number Of Ingredients 7

1 1/2 cups unsweetened soymilk, not low- or no-fat
1 tablespoon minced peeled fresh ginger
4 large egg yolks
3/4 cup sugar
5 tablespoons all-purpose flour
1 cup solid-pack canned pumpkin
8 large egg whites

Steps:

  • Preheat oven to 375°F. Butter 8 6-ounce ramekins. In medium, heavy-bottomed saucepan over medium heat, bring soy milk to boil. Add ginger, remove pan from heat, cover, and let steep 30 minutes. Strain soy milk, discarding ginger, and set aside.
  • In large nonreactive bowl, whisk together egg yolks and 6 tablespoons of sugar. Whisk in flour until well combined. Gradually add hot milk, whisking constantly to prevent curdling. Return yolk mixture to saucepan and set over medium heat. Cook, whisking constantly, until custard boils and thickens enough to coat back of a spoon, 2 to 3 minutes. Transfer to large bowl, whisk in pumpkin purée, and set aside.
  • Using electric mixer with whisk attachment, beat egg whites until foamy and slightly opaque. With mixer running, add remaining 6 tablespoons sugar, 1 tablespoon at a time, then beat until stiff but not dry. Fold 1/3 of egg whites into pumpkin mixture to lighten, then add mixture to remaining whites, folding in gently but thoroughly. Spoon batter into ramekins, filling almost to top, and lightly run finger around inside rim to create a "moat." Place ramekins in large baking pan. Place baking pan on middle oven rack and add hot water around ramekins to depth of 1 inch. Bake until soufflés have risen well above rim and tops are golden brown, about 25 minutes. Serve immediately.

GINGER PUMPKIN SOUFFLE



Ginger Pumpkin Souffle image

Watch out pumpkin pie! This is a perfect souffle for fall, and can be customized to be either savoury or sweet!

Provided by selfmadegirl

Categories     Healthy

Time 45m

Yield 8 , 8 serving(s)

Number Of Ingredients 7

1 1/2 cups unsweetened soymilk
1 tablespoon grated gingerroot (fresh is best!)
4 large egg yolks
1/4 cup sugar
5 tablespoons white flour
1 cup canned pumpkin
8 large egg whites

Steps:

  • Preheat oven to 375°F
  • Grease souffle dish.
  • In medium, heavy-bottomed saucepan over medium heat, bring soy milk to boil.
  • Add ginger, remove pan from heat, cover, and let steep 30 minutes.
  • Strain soy milk, discarding ginger, and set aside.
  • In large nonreactive bowl, whisk together egg yolks and 6 tablespoons of sugar. Whisk in flour until well combined.
  • Gradually add hot milk, whisking constantly to prevent curdling. Return yolk mixture to saucepan and set over medium heat. Cook, whisking constantly, until custard boils and thickens enough to coat back of a spoon, 2 to 3 minutes.
  • Transfer to large bowl, whisk in pumpkin purée, and set aside.
  • Using electric mixer with whisk attachment, beat egg whites until foamy and slightly opaque.
  • With mixer running, add remaining 6 tablespoons sugar, 1 tablespoon at a time, then beat until stiff but not dry. Fold 1/3 of egg whites into pumpkin mixture to lighten, then add mixture to remaining whites, folding in gently but thoroughly.
  • Spoon batter into souffle dish, filling almost to top, and lightly run finger around inside rim to create a "moat.".
  • Bake until the soufflé has risen well above rim and tops are golden brown, about 25 minutes. Serve immediately.

Nutrition Facts : Calories 120.7, Fat 3.3, SaturatedFat 1, Cholesterol 104.9, Sodium 158.1, Carbohydrate 15.2, Fiber 1.6, Sugar 7.8, Protein 7.8

PUMPKIN GINGER SOUFFLE



PUMPKIN GINGER SOUFFLE image

Categories     Egg     Dessert     Bake     Pastry

Yield 8 ramekins

Number Of Ingredients 11

1 1/2 cups whole milk
1 tablespoon minced peeled fresh ginger
4 large egg yolks
1/2 cup sugar
1/3 cup cinnamon sugar
5 tablespoons all-purpose flour
(make beurre manie)
1 cup solid-pack canned pumpkin
8 large egg whites
crushed ginger snaps (for lining ramekins)
Mint leaves for garnish

Steps:

  • -Preheat oven to 375°F. -Butter 8 6-ounce ramekins. In medium, heavy-bottomed saucepan over medium heat, bring milk to boil. -Add ginger, remove pan from heat, cover, and let steep 30 minutes. Strain and set aside -Whisk together egg yolks and 6 tablespoons of sugar to blanchir. Whisk in flour until well combined. Gradually add hot milk, whisking constantly to prevent curdling. Return yolk mixture to saucepan and set over medium heat. -Cook, whisking constantly, until custard boils and thickens enough to coat back of a spoon, 2 to 3 minutes. Transfer to large bowl, whisk in pumpkin purée, and set aside. -Beat egg whites to stiff peaks, add remaining 6 tablespoons sugar, 1 tablespoon at a time, then beat until stiff but not dry. -Fold 1/3 of egg whites into pumpkin mixture to lighten, then add mixture to remaining whites, folding in gently but thoroughly. -Spoon batter into ramekins, filling almost to top. Cook in bain marie for 25-30 min -Spinkle with powdered sugar, sprig of mint then serve immediately.

Tips:

  • Choose the right pumpkin: Look for a small to medium-sized pumpkin with a deep orange color and smooth, unblemished skin.
  • Roast the pumpkin ahead of time: This will help to concentrate the flavor and make the pumpkin easier to puree.
  • Use a high-quality ginger: Fresh ginger is best, but ground ginger can also be used.
  • Don't overmix the batter: Overmixing will make the soufflé tough.
  • Bake the soufflé immediately: Soufflés are best served immediately after baking.

Conclusion:

Ginger pumpkin soufflé is a delicious and impressive dessert that is perfect for special occasions. With its rich, pumpkiny flavor and light, fluffy texture, this soufflé is sure to be a hit with your guests. So next time you're looking for a special dessert to serve, give this ginger pumpkin soufflé a try.

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