Pumpkin and Emmental soufflés

Ingredients:

• 300 g of squash (or pumpkin)
• 50 g of liquid cream (vegetable or not)
• 1 tsp cumin
• salt
• pepper
• 40 g grated Emmental
• 4 eggs
• a little butter for the ramekins

Preparation:

1. Cut the pumpkin into medium pieces and steam them (or cook in the oven) for about 20 minutes. (You can leave the skin on the pumpkin if you prefer).
2. Preheat the oven to 180° (fan). Mix the cooked pumpkin with the cream, cumin, salt and pepper. Then transfer everything to a bowl.
3. Add the grated Emmental. Separate the whites from the egg yolks and add the yolks to the bowl.
4. In another bowl, beat the whites until stiff; they should be very firm. Gently add them in two batches to the preparation, mixing using a spatula.
5. Butter the ramekins using a brush using movements from bottom to top, this will “give the way” to the soufflé so that it rises well.
6. Pour the mixture into the ramekins and bake for 15 to 20 minutes.
7. Enjoy hot with a good salad.