A souffle is always a little bit special, as a prelude in a menu it sets standards on the spot at the beginning. Souffles always command respect because they are considered complicated and difficult. This one, however, is really easy to make – you don’t have to tell your guests that! Cut the onion and garlic into cubes and sauté in hot oil. Add the diced chili pepper and the diced pumpkin flesh. Season with salt, pepper and nutmeg.
Cook on a low heat with the lid closed until soft. Finally, whisk with a hand blender until smooth.
Mix the cheese into the hot cream, then add the yolks one by one. Finally, fold the stiffly beaten egg whites into the slightly cooled mixture and add a dash of balsamic vinegar.
Spread the mixture evenly in greased ramekins sprinkled with crumbs (or likewise in a large souffle dish with straight walls) – do not fill them more than two-thirds full, otherwise the mixture will rise above the rim. Bake in a water bath in the stove at 180 degrees for about 15 to 20 min the small portion molds, the large give 30 to 40 min.
Briefly, only about a minute, outside the oven to achieve firmness, then you can turn out the small portion souffles. Arrange on hot plates. Decorate with blobs or lines of parsley oil – perhaps also sprinkle cubes of tomatoes between them, the
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