Ginger Pumpkin Soufflé Recipes

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GINGER-PUMPKIN SOUFFLé



Ginger-Pumpkin Soufflé image

Watch out, pumpkin pie! This dessert is delicious even without a caloric crust. It's a light and flavorful soufflé consisting mostly of egg whites, a great source of high-quality protein. To further up the health quotient, naturally rich but low-calorie unsweetened soy milk is used in place of whole milk.

Provided by Kathryn Matthews

Categories     Mixer     Ginger     Dessert     Christmas     Thanksgiving     Pumpkin     Fall     Winter     Healthy     Ramekin     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 8 individual soufflés

Number Of Ingredients 7

1 1/2 cups unsweetened soymilk, not low- or no-fat
1 tablespoon minced peeled fresh ginger
4 large egg yolks
3/4 cup sugar
5 tablespoons all-purpose flour
1 cup solid-pack canned pumpkin
8 large egg whites

Steps:

  • Preheat oven to 375°F. Butter 8 6-ounce ramekins. In medium, heavy-bottomed saucepan over medium heat, bring soy milk to boil. Add ginger, remove pan from heat, cover, and let steep 30 minutes. Strain soy milk, discarding ginger, and set aside.
  • In large nonreactive bowl, whisk together egg yolks and 6 tablespoons of sugar. Whisk in flour until well combined. Gradually add hot milk, whisking constantly to prevent curdling. Return yolk mixture to saucepan and set over medium heat. Cook, whisking constantly, until custard boils and thickens enough to coat back of a spoon, 2 to 3 minutes. Transfer to large bowl, whisk in pumpkin purée, and set aside.
  • Using electric mixer with whisk attachment, beat egg whites until foamy and slightly opaque. With mixer running, add remaining 6 tablespoons sugar, 1 tablespoon at a time, then beat until stiff but not dry. Fold 1/3 of egg whites into pumpkin mixture to lighten, then add mixture to remaining whites, folding in gently but thoroughly. Spoon batter into ramekins, filling almost to top, and lightly run finger around inside rim to create a "moat." Place ramekins in large baking pan. Place baking pan on middle oven rack and add hot water around ramekins to depth of 1 inch. Bake until soufflés have risen well above rim and tops are golden brown, about 25 minutes. Serve immediately.

PUMPKIN SOUFFLE



Pumpkin Souffle image

You can make this as a souffle, or for an extra treat, bake it in a pie crust and you will discover that it is the best pumpkin pie you have ever tasted. Serve with homemade whipped cream.

Provided by Myersbethy

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h50m

Yield 8

Number Of Ingredients 14

1 serving cooking spray
3 large eggs
1 ¾ cups canned pumpkin
⅓ cup milk
½ cup heavy cream
½ cup light brown sugar
½ cup white sugar
½ tablespoon light molasses
½ tablespoon bourbon whiskey
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground ginger
½ teaspoon salt
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Spray a 9-inch square baking pan with cooking spray.
  • Separate egg yolks and whites. Place egg whites in a glass, metal, or ceramic bowl. Place 2 of the egg yolks in a large mixing bowl reserve the third egg yolk for another use.
  • Add pumpkin, milk, heavy cream, brown sugar, white sugar, molasses, whiskey, cinnamon, ginger, salt, nutmeg, and cloves to the 2 egg yolks; beat with an electric mixer until well blended.
  • Beat egg whites until stiff peaks form. Add 1/4 of the egg whites to the pumpkin mixture; mix until well blended. Delicately fold in the remaining egg whites. Ladle into the prepared pan.
  • Bake in the preheated oven for 15 minutes. Turn the oven down to 425 degrees F (220 degrees C) and bake for 15 minutes. Turn to oven down to 375 degrees F (190 degrees C) and bake for 15 minutes. Turn the oven down to 350 degrees F (175 degrees C) and bake until the surface no longer jiggles, about 15 minutes more. The total cook time should be about 1 hour. Turn off the oven.
  • Leaving the souffle in the oven with the door ajar, for 20 to 30 minutes. Serve warm.

Nutrition Facts : Calories 210.7 calories, Carbohydrate 32.9 g, Cholesterol 90.9 mg, Fat 7.8 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 4.2 g, Sodium 315.1 mg, Sugar 29 g

TRIPLE GINGER SOUFFLE



Triple Ginger Souffle image

Provided by Giada De Laurentiis

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

6 tablespoons unsalted butter, plus more for greasing, at room temperature
1/2 cup plus 3 tablespoons sugar
1/3 cup all-purpose flour
1 cup whole milk, at room temperature
1/2 cup whipping cream
1 tablespoon ground ginger
6 large eggs, separated, at room temperature
1/3 cup finely chopped crystallized ginger
One 2-inch piece fresh ginger, peeled and finely grated
1/8 teaspoon cream of tartar
Edible gold dust*

Steps:

  • Place an oven rack in the lower third of the oven. Preheat the oven to 450 degrees F. Butter the souffle dish. Grease the bottom and sides of the dish with butter and then coat with 3 tablespoons of the sugar.
  • In a medium heavy saucepan melt 6 tablespoons of the butter over medium heat until foamy. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk, cream and ground ginger. Cook, whisking constantly, until thick and smooth, about 2 minutes. Pour the milk mixture into a large bowl. Stir in the remaining 1/2 cup of sugar. Add the egg yolks, one at a time, whisking well after each addition. Stir in the crystalized and fresh ginger.
  • In a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar until the mixture forms stiff peaks, about 2 minutes. Using a large spatula, fold the egg white mixture into the milk mixture. Pour the batter into the prepared dish. Place the dish on a rimmed baking sheet and bake, without opening the door, until puffed and golden, 20 to 25 minutes.
  • Using a pastry brush, brush the top of the souffle with edible gold dust and serve immediately.

CREAMY GINGER PUMPKIN PIE



Creamy Ginger Pumpkin Pie image

Provided by Food Network

Categories     dessert

Yield 10 servings

Number Of Ingredients 9

2 15-ounce cans pumpkin pie mix
1 container Cool Whip Light
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 eggs
1 graham cracker crust

Steps:

  • Preheat oven to 425 degrees. Follow mixing directions as instructed on the can of pumpkin pie mix. Blend in 3/4 Cool Whip in lieu of milk and fold in ginger. Puree in the blender and pour into graham cracker crust. Bake for 15 minutes. Reduce the temperature to 350 degrees, and bake for an additional 40-50 minutes. Let cool and garnish with Cool Whip and/or pumpkin seeds.

FROSTY GINGER PUMPKIN SQUARES



Frosty Ginger Pumpkin Squares image

My family loves getting together to sample good food. While pumpkin makes it perfect for the holidays, this ice cream dessert is requested year-round.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 15 servings.

Number Of Ingredients 11

1/4 cup butter, melted
1 cup crushed graham cracker (about 16 squares)
1 cup crushed gingersnaps (about 18 cookies)
2 cups canned pumpkin
1 cup sugar
1/2 to 1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup chopped walnuts
1/2 gallon vanilla ice cream, slightly softened

Steps:

  • In a large bowl, combine the butter, graham crackers and gingersnaps. Press two-thirds of the crumb mixture into an ungreased 13x9-in. dish. , In a large bowl, combine the pumpkin, sugar, cinnamon, salt, ginger and nutmeg. Stir in walnuts. Fold in softened ice cream. Spoon into crust. Sprinkle remaining crumb mixture over top. Freeze until firm, about 3 hours.

Nutrition Facts : Calories 351 calories, Fat 18g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 234mg sodium, Carbohydrate 46g carbohydrate (33g sugars, Fiber 2g fiber), Protein 5g protein.

PUMPKIN CASSEROLE/SOUFFLE



Pumpkin Casserole/Souffle image

A sweet pumpkin dish that I got in South Africa.

Provided by Kattygirl

Categories     Side Dish     Casseroles     Squash Casserole Recipes

Time 1h

Yield 6

Number Of Ingredients 8

½ cup white sugar
½ cup butter
3 large eggs
1 ½ cups pumpkin puree
1 cup milk
½ cup cake flour
2 teaspoons baking powder
1 pinch ground cinnamon, or as desired

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Grease a 9-inch square baking dish.
  • Beat sugar, butter, and eggs together in a bowl using an electric mixer until smooth and creamy; add pumpkin and mix well. Beat milk, flour, and baking powder into pumpkin mixture until smooth; pour into the prepared baking dish and sprinkle cinnamon over the top.
  • Bake in the preheated oven until set in the middle, 45 minutes to 1 hour.

Nutrition Facts : Calories 321.5 calories, Carbohydrate 33.6 g, Cholesterol 136.9 mg, Fat 18.9 g, Fiber 2.1 g, Protein 6.3 g, SaturatedFat 11.1 g, Sodium 471 mg, Sugar 20.8 g

GINGER PUMPKIN SOUFFLE



Ginger Pumpkin Souffle image

Watch out pumpkin pie! This is a perfect souffle for fall, and can be customized to be either savoury or sweet!

Provided by selfmadegirl

Categories     Healthy

Time 45m

Yield 8 , 8 serving(s)

Number Of Ingredients 7

1 1/2 cups unsweetened soymilk
1 tablespoon grated gingerroot (fresh is best!)
4 large egg yolks
1/4 cup sugar
5 tablespoons white flour
1 cup canned pumpkin
8 large egg whites

Steps:

  • Preheat oven to 375°F
  • Grease souffle dish.
  • In medium, heavy-bottomed saucepan over medium heat, bring soy milk to boil.
  • Add ginger, remove pan from heat, cover, and let steep 30 minutes.
  • Strain soy milk, discarding ginger, and set aside.
  • In large nonreactive bowl, whisk together egg yolks and 6 tablespoons of sugar. Whisk in flour until well combined.
  • Gradually add hot milk, whisking constantly to prevent curdling. Return yolk mixture to saucepan and set over medium heat. Cook, whisking constantly, until custard boils and thickens enough to coat back of a spoon, 2 to 3 minutes.
  • Transfer to large bowl, whisk in pumpkin purée, and set aside.
  • Using electric mixer with whisk attachment, beat egg whites until foamy and slightly opaque.
  • With mixer running, add remaining 6 tablespoons sugar, 1 tablespoon at a time, then beat until stiff but not dry. Fold 1/3 of egg whites into pumpkin mixture to lighten, then add mixture to remaining whites, folding in gently but thoroughly.
  • Spoon batter into souffle dish, filling almost to top, and lightly run finger around inside rim to create a "moat.".
  • Bake until the soufflé has risen well above rim and tops are golden brown, about 25 minutes. Serve immediately.

Nutrition Facts : Calories 120.7, Fat 3.3, SaturatedFat 1, Cholesterol 104.9, Sodium 158.1, Carbohydrate 15.2, Fiber 1.6, Sugar 7.8, Protein 7.8

PUMPKIN SOUFFLE WITH TODD



Pumpkin Souffle with Todd image

Chef Todd English's recipe is a classic souffle made with pumpkin puree. Enhanced with pumpkin pie spices, the subtle flavor melds well with the airy texture of the egg-based souffle.

Provided by Martha Stewart

Categories     Food & Cooking     Holidays & Events     Thanksgiving Recipes

Yield Makes 6

Number Of Ingredients 16

8 tablespoons (1 stick) unsalted butter, plus more for pan and souffle dishes
1 can (15 ounces) pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
3/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 cups milk
3 tablespoons finely chopped fresh ginger
1/2 cup granulated sugar, plus more for souffle dishes
1/2 cup all-purpose flour
1/3 cup packed light-brown sugar
9 large eggs, separated
Confectioners' sugar, for dusting
Cinnamon Anglaise

Steps:

  • Heat oven to 350 degrees. Lightly butter a small baking sheet. Spread pumpkin puree evenly over prepared baking sheet. Bake until puree loses most of its moisture, but is not quite dry and has not formed a crust, about 25 minutes. Stir halfway through cooking time. Transfer to a medium bowl.
  • Add cinnamon, ground ginger, nutmeg, cloves, salt, and vanilla extract to pumpkin mixture. Stir to combine. Cool to room temperature. Cover with plastic wrap, and refrigerate for at least 30 minutes (and up to 3 days).
  • In a small saucepan, combine milk and fresh ginger. Bring to a boil. Remove from heat, and let steep for at least 30 minutes. Strain through a fine sieve; discard solids.
  • Heat oven to 400 degrees. Butter six 10-ounce souffle dishes. Dust with granulated sugar, tapping out excess.
  • Prepare an ice-water bath; set aside. Melt butter in a medium saucepan over medium heat. Stir in flour and remaining 1/2 teaspoon salt until smooth. Gradually add the steeped milk, whisking constantly, and continue to cook until thickened, 2 to 3 minutes.
  • Add the pumpkin mixture and the brown sugar to milk mixture; stir to combine. Stir in egg yolks. Transfer to a large bowl, and place bowl in the ice-water bath to cool mixture completely.
  • Combine egg whites and 1/4 cup granulated sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat until soft peaks form. Add remaining 1/4 cup sugar, and beat until stiff glossy peaks form. Using a rubber spatula, fold egg whites into chilled pumpkin mixture in two stages.
  • Pour into prepared souffle dishes, mounding mixture slightly over the rim. Smooth surfaces of souffles with your fingertip. Bake until tops are colored and dry to the touch, 20 to 25 minutes. Dust with confectioners' sugar, and serve immediately with cinnamon anglaise.

SPICED-PUMPKIN SOUFFLéS WITH BOURBON AND MOLASSES SAUCE



Spiced-Pumpkin Soufflés with Bourbon and Molasses Sauce image

Though these delicately spiced soufflés reach toward the skies, they capture the fragrant earthiness of pumpkin. Best of all, this airy alternative to pumpkin pie leaves you satisfied, not stuffed.

Provided by Shelley Wiseman

Categories     Egg     Dessert     Bake     Christmas     Thanksgiving     Quick & Easy     Pumpkin     Fall     Winter     Cinnamon     Christmas Eve     Molasses     Ramekin     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 14

1/2 cup whole milk
1 tablespoon cornstarch
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
Pinch of ground cloves
3/4 cup plus 1 tablespoon granulated sugar, divided, plus additional for coating ramekins
3/4 cup canned pure pumpkin (from a 15-oz can, not pie filling)
10 large egg whites
1/4 teaspoon salt
Equipment: 8 (6-ounce) ramekins
Garnish: confectioners sugar
Accompaniments: bourbon molasses sauce ; unsweetened whipped cream
1 unsweetened whipped cream

Steps:

  • Whisk together milk, cornstarch, spices, and 1 tablespoon granulated sugar in a small heavy saucepan. Bring to a boil over medium heat, whisking, then simmer, whisking, 2 minutes.
  • Remove from heat and whisk in pumpkin. Transfer to a large bowl and cool to room temperature.
  • Preheat oven to 400°F with rack in lower third. Butter ramekins and coat with granulated sugar, knocking out excess, then put in a large shallow baking pan.
  • Beat egg whites with salt in another large bowl using an electric mixer until they hold soft peaks. Add remaining 3/4 cup granulated sugar a little at a time, beating, then beat until whites hold stiff, glossy peaks, 1 to 2 minutes more.
  • Fold one third of whites into cooled pumpkin mixture to lighten, then fold in remaining whites gently but thoroughly. Divide mixture among ramekins, mounding it.
  • Bake soufflés until puffed and golden, 18 to 20 minutes. Dust with confectioners sugar and serve immediately.

PUMPKIN GINGER SOUP RECIPE BY TASTY



Pumpkin Ginger Soup Recipe by Tasty image

This dairy-free pumpkin ginger soup is the perfect warming dish to welcome in fall! The slight bite from the jalapeño and Sriracha perfectly balances out the sweetness from the pumpkin. Whip it up this weekend for a cozy day in!

Provided by Rachel Gaewski

Categories     Lunch

Time 45m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon coconut oil
1 medium white onion, diced
2 teaspoons kosher salt
4 cloves garlic, minced
1 fresh ginger, 3 in (7 cm) peeled and grated
1 jalapeño, seeded and minced
2 teaspoons sriracha
2 cans unsweetened pumpkin puree
2 ½ cups vegetable stock
1 can full-fat coconut milk, 13.5 ounce can (380 grams) room temperature
1 lime, juiced
⅓ cup pepitas, toasted
1 can coconut cream, 13.5 ounce can (380 grams), chilled
1 lime, zested
1 cup fresh cilantro leaves, packed, plus more for garnish

Steps:

  • In a large pot, melt the coconut oil over medium heat. Add the onion and 1 teaspoon of salt. Cook for 10-15 minutes, until the onions are translucent and softened.
  • Add the garlic, ginger, and jalapeño. Sauté for 3-5 minutes, until fragrant and softened.
  • Add the Sriracha, pumpkin purée, and vegetable stock and stir to combine. Cover the pot, reduce the heat to low, and simmer the soup for 15-20 minutes, until all of the vegetables are completely broken down.
  • While the soup simmers, make the cilantro coconut cream: Add the chilled coconut cream to a liquid measuring cup or tall, narrow container, along with the lime zest and cilantro. Using an immersion blender, blend until the cilantro is completely broken down and the coconut cream turns pale green in color. Chill the cilantro cream in the refrigerator until ready to serve.
  • Remove the soup from heat and stir in the coconut milk. Using an immersion blender, blend the soup until completely smooth. Season with the remaining teaspoon of salt. Stir in the lime juice. Season to taste with more salt, if needed.
  • Ladle the soup into bowls and top each serving with 1 tablespoon of cilantro cream and toasted pepitas.
  • Enjoy!

Nutrition Facts : Calories 1178 calories, Carbohydrate 66 grams, Fat 100 grams, Fiber 9 grams, Protein 11 grams, Sugar 77 grams

PUMPKIN GINGERBREAD



Pumpkin Gingerbread image

Wonderfully flavorful and fragrant bread for the holidays.

Provided by frosty

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h

Yield 24

Number Of Ingredients 13

3 cups sugar
1 cup vegetable oil
4 eggs
⅔ cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
½ teaspoon baking powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
  • In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
  • In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
  • Bake in preheated oven until toothpick comes out clean, about 1 hour.

Nutrition Facts : Calories 262.6 calories, Carbohydrate 40.7 g, Cholesterol 31 mg, Fat 10.2 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 1.7 g, Sodium 313.1 mg, Sugar 25.7 g

PUMPKIN CHEESE SOUFFLé



Pumpkin Cheese Soufflé image

I haven't tried this recipe yet but I thought it looked interesting. Be sure to serve it immediately so it doesn't fall. This is a Kinetix recipe.

Provided by blucoat

Categories     Breakfast

Time 45m

Yield 6 Individual Soufflés

Number Of Ingredients 15

nonstick cooking spray
1/2 cup canned pumpkin (not pumpkin pie filling)
1/2 cup 1% fat cottage cheese
2 1/2 tablespoons soy flour
2 tablespoons packed dark brown sugar
1 large egg, separated
1/2 tablespoon molasses
2 teaspoons minced fresh ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon salt, plus
1 pinch salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground black pepper
5 large egg whites
1 teaspoon powdered sugar

Steps:

  • Preheat the oven to 375°F Bring a kettle of water to a boil and set aside. Spray 6 8-ounce ramekins with cooking spray.
  • In a food processor or blender combine the pumpkin, cottage cheese, soy flour, brown sugar, egg yolk, molasses, ginger, cinnamon, salt, nutmeg, and pepper and puree until smooth, about 1 minute, scraping down the sides of the food processor once or twice.
  • In the bowl of an electric mixer fitted with a whisk, combine all the egg whites and the pinch of salt and beat on medium speed until soft peaks form. Pour the contents of the food processor into the whites and fold together until well blended. Spoon into the prepared ramekins and place 5 of the ramekins in a large roasting pan. Set the pan in the oven and pour in water to come 1-inch up the sides of the ramekins. Place the remaining ramekin in the pan and bake until puffed and browned about 35 to 40 minutes. Sift the powdered sugar over and serve.

Nutrition Facts : Calories 81.7, Fat 1.6, SaturatedFat 0.5, Cholesterol 36, Sodium 308.5, Carbohydrate 9.5, Fiber 0.7, Sugar 7.2, Protein 7.5

GINGERBREAD SOUFFLES



Gingerbread Souffles image

If you enjoy gingerbread cookies, you'll be delighted with these light golden souffles. This airy dessert has a wonderful ginger flavor that is enhance with cinnamon, nutmeg and cloves.-Donna Spangler, Palmyra, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6 servings.

Number Of Ingredients 13

7 large egg whites
3 tablespoons sugar
1/3 cup butter, cubed
1/3 cup all-purpose flour
1 cup 2% milk
1/2 cup heavy whipping cream
5 large egg yolks, beaten
1 cup packed brown sugar
2 tablespoons chopped crystallized ginger
3 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Steps:

  • Let egg whites stand at room temperature for 30 minutes. Grease six 6-oz. ramekins or custard cups and lightly sprinkle with sugar; set aside., Preheat oven to 375°. In a small saucepan, melt butter. Stir in flour until smooth; gradually add milk and cream. Bring to a boil; cook and stir 2 minutes or until thickened. Transfer to a large bowl., Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Stir in the brown sugar, crystallized ginger and spices until blended; allow to cool slightly., In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into ginger mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dishes., Bake until top is puffed and center appears set, 20-24 minutes. Serve immediately.

Nutrition Facts : Calories 448 calories, Fat 22g fat (13g saturated fat), Cholesterol 228mg cholesterol, Sodium 189mg sodium, Carbohydrate 55g carbohydrate (45g sugars, Fiber 1g fiber), Protein 9g protein.

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Gently fold yolk mixture into beaten whites. Spoon into prepared dishes. Place cups in baking pan then add a 1/2″ depth of very hot water. Bake in preheated 375 degree oven until puffy and delicately browned, about 15 to 20 minutes. Top with additional crushed gingersnaps, if desired. Nino’s Private Brands Premium quality and great value
From ninosalvaggio.com


GINGERED PUMPKIN SOUP - BETTER HOMES & GARDENS
Instructions Checklist. Step 1. In a large saucepan, melt butter over medium heat. Stir in pumpkin, chicken broth, half-and-half, maple syrup, and ginger. Bring mixture just to boiling. Season to taste with salt and pepper. Advertisement. Step 2. Ladle the soup into a serving bowl.
From bhg.com


PUMPKIN SOUFFLE - CAROLINE'S COOKING
2018-09-19 In a medium bowl, blend together the pumpkin, brown sugar, cinnamon, nutmeg, allspice and egg yolks until well combined. In a separate bowl (make sure it's very clean with no grease), whisk the egg whites until becoming fluffy. Add …
From carolinescooking.com


PUMPKIN SOUFFLé RECIPE | THANKSGIVING DESSERT - YOUTUBE
Light and Fluffy Pumpkin Souffle (Video Recipe)If you won't have a pumpkin pie then you must have a pumpkin souffle this Thanksgivings. A perfect dessert for...
From youtube.com


SAVORY PUMPKIN SOUFFLéS - HAYLIE POMROY
Preheat the oven to 375 degrees. Coat the inside of four 1-cup ramekins with coconut oil and set aside. In a medium saucepan, sauté the onion in olive oil over medium heat until it is translucent, about 4 minutes. Remove from the heat, add the sage, salt, pepper, and arrowroot and mix well. Stir in the milk and pumpkin.
From hayliepomroy.com


GINGER-PUMPKIN SOUFFLé - MASTERCOOK
2019-10-02 1 1/2 cups unsweetened soymilk, not low- or no-fat; 1 tablespoon minced peeled fresh ginger; 4 large egg yolks; 3/4 cup sugar; 5 tablespoons all-purpose flour
From mastercook.com


TRIPLE GINGER SOUFFLE RECIPE
Crecipe.com deliver fine selection of quality Triple ginger souffle recipes equipped with ratings, reviews and mixing tips. Get one of our Triple ginger souffle recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 61% Triple Ginger Souffle Recipe Foodnetwork.com Get Triple Ginger Souffle Recipe from Food Network... 45 Min; 4 Yield; …
From crecipe.com


CRACKER BARREL PUMPKIN CUSTARD N' GINGER SNAPS - COPYKAT RECIPES
2021-02-23 Preheat oven to 350 degrees. Crack open 8 eggs, and separate the whites from the yolks. In a medium-sized glass bowl, add egg yolks and whisk until they are creamy. Add pumpkin,1/2 cup sugar, vanilla, 1 3/4 cups of heavy cream, and pumpkin pie spice and combine until all are incorporated.
From copykat.com


GINGERED CARROT SOUFFLé - ONCE UPON A CHEF
Gingered Carrot Soufflé. Carrots, butter, brown sugar and eggs create a side with a delicate soufflé-like texture and seductively sweet taste. This is one of those seductively sweet, orange-hued side dishes that often appear around the holidays. Technically, it’s not really a soufflé, but rather a baked purée of carrots, butter, brown ...
From onceuponachef.com


OUR 39 BEST PUMPKIN DESSERT RECIPES
2019-10-25 Search query. Sign in. Mail
From ca.news.yahoo.com


RECIPE: PUMPKIN AND RICE SOUFFLé STEP BY STEP WITH PICTURES
Whip the cream to stiff peaks and add it to the pumpkin, along with the spices. Stir gently to prevent the soufflé from gathering air. Place in molds with rice and then pumpkin and cream. Put in preheated 160 degrees oven for 30-35 minutes. Serve the soufflé immediately before it settles.
From handy.recipes


GINGER-PUMPKIN BISQUE - BETTER HOMES & GARDENS
In a 3-quart saucepan heat oil over medium heat. Add the shallots, onion, and ginger; cook until tender. Stir in the flour. Carefully add the chicken broth and cider all at once. Cook and stir over medium heat until thickened and bubbly. Stir in the pumpkin, maple syrup, bay leaves, dried thyme, cinnamon, pepper, and cloves.
From bhg.com


PUMPKIN SOUFFLE RECIPE
Pumpkin souffle recipe. Learn how to cook great Pumpkin souffle . Crecipe.com deliver fine selection of quality Pumpkin souffle recipes equipped with ratings, reviews and mixing tips. Get one of our Pumpkin souffle recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 63% Pumpkin Casserole/Souffle Allrecipes.com Pumpkin puree is …
From crecipe.com


PUMPKIN GINGER SOUP RECIPE (VEGAN & READY IN 30 MIN)
2020-10-04 Label, date, and freeze for up to 3 months. Thaw overnight in the fridge. When ready to reheat, bring to a boil over medium heat, stirring occasionally. Alternatively, reheat individual portions in a microwave-safe bowl in 30-second intervals until warmed through.
From foolproofliving.com


GINGER-PUMPKIN SOUP RECIPE - COUNTRY LIVING
2007-06-25 Cover, reduce heat to low, and simmer 10 minutes. In a blender or the bowl of a food processor fitted with chopping blade, process 1 cup pumpkin mixture with peanut butter until smooth. Return to saucepan with the remaining pumpkin mixture. Add garlic, ginger root, green onion, lime juice, salt, and cayenne pepper; cook 10 minutes over medium heat.
From countryliving.com


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