A delightful twist on the classic pumpkin puff, this savory soufflé is light, fluffy, and packed with flavor.
Preheat your oven to 350°F (175°C) and grease a baking dish.
Greasing the dish ensures the soufflé doesn't stick and makes serving easier.
Boil the pumpkin in salted water until tender, then drain and mash it until smooth.
Ensure the pumpkin is well-drained to avoid excess moisture in the soufflé.
Mix the mashed pumpkin with the egg yolks, grated cheese, parsley, salt, and pepper.
Mix thoroughly to ensure even distribution of flavors.
Whip the egg whites until soft peaks form, then gently fold them into the pumpkin mixture.
Folding gently prevents the egg whites from deflating, keeping the mixture airy.
Pour the mixture into the prepared baking dish and bake for 20-25 minutes until puffed and golden.
Avoid opening the oven door while baking to prevent the soufflé from collapsing.
Serve immediately while warm and fluffy.
Soufflés are best enjoyed fresh out of the oven for optimal texture and flavor.
