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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  • Reply
    Claudette Wren
    August 6, 2015 at 12:48 pm

    We can’t get your type of pumpkin here, would butternut squash be a good substitute?
    Canned pumpkin just does not grab my fancy!! Claudette

  • Reply
    August 6, 2015 at 1:27 pm

    butternut squash would be great

  • Reply
    Debbie Charles
    August 6, 2015 at 3:25 pm

    Yummy combination!! Just steamed butternut and kale in my slow cooker.. but will have to try the souffle.

    • Reply
      August 6, 2015 at 10:37 pm

      Please do Debbie. I would love to know how you get on…

  • Reply
    August 6, 2015 at 9:32 pm

    Kale souffle has my name all over it! So exotic and sexy and wholesome !Yes !

    • Reply
      August 6, 2015 at 10:36 pm

      “Florentina kale” Yes it does have a ring to it!

  • Reply
    Danielle Bergasse
    August 11, 2015 at 11:06 am

    Can I use (fresh, raw)pumpkin that has been frozen?

    • Reply
      August 11, 2015 at 3:43 pm

      Yes you can. You just might need to play with the consistency of your batter. It should be soft but not liquid-y. Just add/remove a bit of water…..let me know how it works…

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