Pumpkin Vermont Chevre and Jonah Crab Souffl Recipe

Pumpkin Vermont Chevre and Jonah Crab Souffl

Recipe provided by Jeffrey Weiss. Elevate your dinner with this intermediate-level souffl, blending creamy Vermont chevre, sweet pumpkin, and delicate Jonah crab for an unforgettable fall delight. Serves 6 in under 2 hoursperfect for impressing guests!

• Skill level: Intermediate
• Servings: 6
• Nutritional Information per Serving
  Serving Size: 1 of 6
  Calories: 274
  Total Fat: 13 g
  Saturated Fat: 7 g
  Carbohydrates: 18 g
  Dietary Fiber: 2 g
  Sugars: 7 g
  Protein: 24 g
  Cholesterol: 233 mg
  Sodium: 852 mg
• Total Time: 1 hour 55 minutes
• Preparation Time: 55 minutes
• Cooking Time: 1 hour

• 6 small pumpkins suitable for soup bowls
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 1/3 teaspoon cayenne pepper
• Salt, to taste
• Fresh cracked black pepper
• 6 eggs, separated (reserve yolks, whip whites until stiff peaks form)
• 12 ounces Jonah crab meat
• 2 sage leaves, thinly sliced (chiffonade)
• 6 ounces Vermont chevre cheese

Instructions

1. Preheat your oven to 350F (175C) and get ready to create magic.
2. Cut tops off pumpkins, scoop out seeds, place in a large pan with 4 cups water, cover, and bake 40 minutes until tender.
3. Remove pumpkins; carefully scoop out flesh while keeping shells intact. Puree flesh in a food processor for silky smoothness.
4. In a heavy-bottomed saucepan, combine puree with butter, flour, cayenne, salt, and pepper. Cook over low heat until thick and dry. Off heat, stir in egg yolks. Transfer to a stainless steel bowl; raise oven to 375F (190C).
5. Gently fold in crab meat, chiffonade sage, Vermont chevre, and stiff-whipped egg whites for that perfect rise.
6. Pipe or spoon mixture into pumpkin shells. Bake about 13 minutes until gloriously puffed and set.
7. Serve immediately, crowned with pumpkin tops for a stunning, edible presentation that wows every bite!