Savory Pumpkin Souffle with Sage & Brown Butter 
Difficulty: Intermediate  |  Prep Time: 1 Hours  |  Serves 4

  • 3 tablespoons butter, plus more for baking dishes
  • 2 tablespoons grated parmesan cheese
  • ½ small yellow onion, finely chopped (½ cup)
  • 1 small garlic clove, minced
  • 1 teaspoon fresh sage, finely chopped
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • 1 tablespoon unbleached all-purpose flour
  • ½ cup whole milk
  • ¾ cup coarsely grated Gruyere cheese
  • 1 cup canned pumpkin puree
  • 3 large eggs, separated

Preheat oven to 375℉. Butter four ¾-cup ramekins. Add the parmesan cheese and dust the insides of the ramekins until the cheese fully covers the butter, then set ramekins aside.

In a medium saucepan, melt 3 tablespoons of butter over medium-low heat. Cook the butter until it foams and then subsides, and then becomes a light amber color. Add onion, garlic, and sage; season with salt and pepper. Cook, stirring often, until onion is softened, about 2 minutes. Stir in flour; cook, stirring, 2 minutes.

Gradually whisk in milk; simmer, whisking constantly, until thickened, about 2 minutes. Remove from heat, and stir in ½ Gruyere cup cheese. Whisk in pumpkin puree, then egg yolks, one at a time.

In a clean mixing bowl, beat egg whites with a pinch of salt until stiff peaks form. Whisk ¼ of the whites into cheese mixture. Using a rubber spatula, gently fold in the rest. Place ramekins on a rimmed baking sheet. Pour mixture evenly into ramekins; sprinkle with remaining cheese. Bake until puffed and golden brown, 15 to 20 minutes.

Recipe by Draeger’s Cooking School, Adapted from Everyday Food Magazine

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