Easy mid-week pumpkin and kale soufflé

 

I should have put the word “serendipity” in the title of this gem. I had pumpkin. I had kale. What can I say? They hit it off together. Kirsty actually said “oh my goodness! This is sooo good!” Mark and I agreed. I know it’s not the prettiest thing, but it tastes sublime, and I hope you will give it a try.

  Soufflé Dish – Serves 4

700g (1.5 lbs) fresh pumpkin, peeled and cut into chunks

130g (4.5 oz) kale roughly chopped

70g (1/2 c, 2.5 oz) whole grain spelt flour (or GF alternative)

2 beaten eggs

60g (2 oz) mature cheddar

salt and pepper

 

Pre-heat the oven to 180ºC (350ºF)

Steam the pumpkin for approx 10 minutes until soft. It will depend upon the size of your chunks. Add the kale to the steamer for a few minutes until it has wilted.

Mash the two together. I used my potato masher. Allow to cool somewhat as if you add your eggs now they will cook and won’t help with the “soufflé” element of this recipe. Add the rest of the ingredients and combine well.

Cook for 25 to 30 mins or until it has risen somewhat and the surface looks cooked-ish. Depends on your oven. This will not be the lightest and fluffiest soufflé because of all the veg included.

This can be the a main supporting attraction of a meal with plain grilled fish or chicken as it has a carb element as well as all that lovely pumpkin and kale. You could actually have this as your main dish as you have the protein in the eggs and cheese……oh wait…….how about cooking as individual soufflés, and serving with some other green veg?

 

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