If you prefer dairy from cows, and generally blander flavours, this is the recipe that gave me the idea: https://www.greatbritishchefs.com/recipes/marrow-cheddar-souffle-recipe
Ingredients:
1 small pumpkin
1 large red onion, fine chopped
2 large cloves of garlic, finely chopped
3-4 sprigs of thyme (next time I’ll try a tsp of cumin seeds, toasted and ground)
And this would not be my interpretation, if I did not add a bit of finely chopped chili at this stage
A large dollop of ghee and about a tablespoon olive oil, as well as a bit of olive oil to thinly coat the inside of the empty pumpkin shells
50 g flour
2,5 dl half goat yoghurt and half oat milk
2 egg yolks
3 egg whites
150 g goat gouda, shredded
Salt (but remember there is salt in the cheese too)
Freshly ground black pepper
Preheat the oven to 175°C
Cut the pumpkin in half. Scoop out the seeds and fluff. (You may want to preserve the seeds).
Smear olive oil over the inside of the pumpkin and bake for about 30 minutes.
Scoop out most of the flesh and mash it with a fork.
Melt the ghee in a saucepan with the olive oil and add the onions, chili and thyme. Soften on a gentle heat for 15–20 minutes without colouring. The thyme leaves will have fallen off by now so you can fish out the stems at this stage.
Add the flour and cook for at least two minutes. Now add the mashed pumpkin and stir in. Add the oat milk/yoghurt mixture in stages, allowing the flour to absorb it bit by bit until you are left with a fairly thick sauce. Once the sauce comes to a simmer, turn off the heat. Stir in the cheese and season, then stir in the egg yolks
Whisk the egg whites to stiff peaks. Stir one-third of the whites into the pumpkin mix to loosen it, and then gently fold in the rest.
Fill the pumpkin shells till a couple of mm from the top.
If you have too much filling, the rest can be baked in a well-oiled ramekin.
Bake in the oven for 25 to 35 minutes till risen and nicely browned.
9
Serve with a salad.