Preheat oven to 350F
Place uncut pumpkins in large shallow dish and add 1/4 inch of water; cover tightly with foil and bake 40 min, or until tender. Let cool.
Preheat oven to 375F.
With preparing knife, remove tops from pumpkins. Remove and discard seeds, then scoop out flesh, leaving 1/4 in. thick shell.
Place four cups of pumpkin flesh in mixng bowl. Seperate eggs, stirring yolks into pumpkin flesh and placing whites in seperate bowl.
Stir flour and baking powder into pumpkin mixture, then stir in cheese. Season with salt and pepper.
Whip egg whites into stiff peaks. Fold into pumpkin mixture. Spoon souffle mixture into pumpkin shells.
Place on baking sheet and bake for 12-15 min., or until puffed and set.
Originally Submitted
2/7/2009
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Pumpkin and Habernero chedder souffles Recipe - Appetizers
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