Since I was very young, pumpkin has always held a special place in my heart. Perhaps it was because my birthday falls near Thanksgiving and I celebrated with pumpkin pie instead of cake. (Although I still joke about never getting cake on my birthday and getting leftover pie instead. But in truth, I’d choose pie any day over cake). It also has fond memories from special dinner parties to friend and family gatherings, when these little jack-o-lanterns made their appearance and delighted guests with their fluffy goodness in place of a hollow-toothed grin. 

This souffle can be served all fall and winter long, doesn’t require any additional egg white-beating to create the smooth, fluffy texture, and is savory, sweet, and comfort-food all at the same time. And if you’re not a pumpkin pie fan, I challenge you to absolutely give it a try. What pumpkin-pie haters hate is usually the texture of the pie or the spice combo (or both). I guarantee this dish will reveal a whole new pumpkin-angle you didn’t know was possible for this dismissed member of the Cucurbitaceae family (the pumpkin family name you never knew you needed to know).  

Rosemary Pumpkin Souffle

INGREDIENTS

• 1 medium blue pumpkin or two small pie pumpkins
• 1 large, yellow onion
• 3 tablespoons Kerrygold butter or coconut oil (or other grass fed butter) 
• 3 sprigs fresh rosemary 
• 1 1/2 tablespoons honey
• 1/2 cup heavy cream or coconut cream
• 4 eggs 
• Pinch grated fresh nutmeg
• 1 1/2  teaspoon salt, to taste 
• nutmeg, rosemary sprigs, and coarse salt to garnish 

DIRECTIONS

1. Cut the top off of the pumpkin, reserve top and de-seed. 
2. Place pumpkin upside down in a baking dish with about  a half inch of water. Baking time will vary depending on the size of your pumpkin(s). Bake at 375 degrees Fahrenheit and check after 20 minutes, and every 10 min after until  the inside is softened, but still has structure.
3. Meanwhile, dice onion. Sauté onions in butter with the rosemary springs for about five minutes, until rosemary is very aromatic and onions are soft and translucent. Remove from heat, take out the rosemary sprigs, and stir in the honey.  
4. Remove from the oven. When cool enough to handle, scoop out about two cups of pumpkin (one cup each from pie pumpkins, two cups from large blue pumpkin) making sure to leave a good amount still on the edges and bottom of the pumpkin.  
5. Puree half the onion mixture, pumpkin, honey, cream, eggs, nutmeg, and salt in a blender until very aerated. Stir in the rest of the onion mixture. 
6. Pour souffle mixture back into the pumpkin. Place back in the baking dish, this time with no water and just a little oil, along with the pumpkin top beside it. Bake uncovered at 375 degrees Fahrenheit for 40 minutes or until the center has risen out of the pumpkin, and bubbles appear around the edge of the souffle. The top of the souffle will also turn golden.
7. Serve warm, sprinkled with coarse salt, grated nutmeg and rosemary sprigs.

Notes: This can be made ahead and served the next day. Simply reheat at 250 degrees F for 30 minutes and serve. It does not do well frozen, so enjoy within four days of baking.