Pumpkin soufflé

Name: Pumpkin soufflé
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 70 g pumpkin seeds; 120 g date; 20 g coconut flour; 10 g coconut oil; 1 pinch salt; 1 tsp ground cinnamon; to taste ground ginger; 250 g pumpkin puree; 200 ml orange juice; 1 pcs orange zest; 50 g coconut butter; 1 tsp agar-agar

Soufflé made from pumpkin puree with the addition of pumpkin seeds, dates, coconut flour, coconut oil, salt, cinnamon, ginger, orange juice, orange zest, coconut butter, and agar-agar.

Total: 1 h
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 345
Protein: 8 g
Fat: 18 g
Carbs: 40 g

Ingredients

for 4 servings

pumpkin seeds70 g
date120 g
coconut flour20 g
coconut oil10 g
salt1 pinch
ground cinnamon1 tsp
ground gingerto taste
pumpkin puree250 g
orange juice200 ml
orange zest1 pcs
coconut butter50 g
agar-agar1 tsp

Method

6 steps

Grind the pumpkin seeds, 70 g of dates, coconut flour, coconut oil, salt, 1 pinch of cinnamon, and ginger into crumbs.
Place the resulting mass into a baking dish, forming the base for the soufflé.
In a blender, mix the pumpkin puree, 50 g of dates, orange juice, orange zest, coconut butter, and 1 tsp of cinnamon until smooth.
Add the agar-agar to the mixture and mix well.
Pour the pumpkin mixture over the seed base.
Bake the soufflé in an oven preheated to 180 °C for 35-40 minutes.