The Color of Fall
Wow. Have you ever seen such a monochrome color photo before?
We harvested the pumpkins from the garden a couple of weeks ago. Farmer Paul and I spent a weekend roasting, cubing and canning some of them. I’d never canned pumpkin before, and information on the web had made me very nervous. There are warnings everywhere about not canning pumpkin puree. Apparently it’s a very high source of homemade botulism! But pumpkin cubes are alright to can. So we did.
It takes hours to can pumpkin. The pressure canner alone takes 90 minutes, not counting the heat-up or cool-down time. Really, after it was cooked, cubed and in the jars, it was still a full 3 hours before it was finished.
So last week I decided that I needed to know how if the whole process was worth it. But I wanted to make something out-of-the-ordinary to test it. I’d made a pumpkin custard a while ago, and it really was just a crustless pumpkin pie…good, but no Wow! to it. Pumpkin bread is always good, but nothing new & exciting there.
So I figured I’d try a pumpkin souffle. You know, there’s not a lot of pumpkin souffle recipes around. I finally found this one at Ben Bakes a Cake and decided to give it a shot.
It ended up being a very good choice. I’ve only made souffle once before, so I wasn’t entirely sure when to pull it out of the oven. If you’re nervous about making a souffle, this might be a good one to try, It’s apparently pretty forgiving…I pulled it out of the oven, put it back in, pulled it out and put it back in again before I decided that it looked close enough to what I figured “done” should look like. And it didn’t deflate at all.
I served it with whipped cream that had been sweetened with maple liqueur. Very yummy.
The souffle could be a little sweeter, but with enough maple whipped cream, you probably won’t care!
Recipes | greengrassliving | 
October 25, 2008 10:49 am
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