Rice soufflé in pumpkin recipe.

A recipe invented to use up some leftovers. During these days of testing and cooking, I had the fridge full of little bowls with remnants 😂 to get rid of…

Including the pumpkin cut in half the wrong way, I thought of using the pulp and then making a cream, but after opening the fridge, I changed my mind… The leftovers from yesterday’s dinner were perfect for creating a new recipe, and as fate would have it, I would find someone to gift it to the same night…

Now I’m here writing, for the success of the dish… Because of course, before writing, I find guinea pigs to refer to the result of my recipes; Enzo and I certainly can’t eat it all

The right time even for these flavorful and warm dishes to bring to the table.

It still remains a dish with few calories, low fat, and vegetarian; the pumpkin, the rice, the Jerusalem artichokes and the eggs… Except for the rice, all products come from my garden! I didn’t use any additional oil, as the ingredients were already prepared previously; if you start from scratch, you’ll need oil.

In a short time, I emptied the fridge and gave new life to these foods. Find the video here

Difficulty: Easy
Cost: Cheap
Preparation time: 1 Hour
Portions: 6
Cooking methods: Oven
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients

From the series nothing is wasted… two hollowed pumpkins with rice, Jerusalem artichokes, eggs, and… My pumpkin was already empty, but you can hollow it and use the pulp as an ingredient for the soufflé.

1 Mantuan pumpkin (Mine were Mantuan pumpkins, I had one already hollowed, cut in half the wrong way, but perfect!)
7 oz Jerusalem artichokes
1 cup rice (cooked white rice, a generous cup)
1.75 oz Grana Padano cheese, grated
2 eggs
2 egg whites
2 sprigs herbs (thyme, chives, and rosemary)
1 espresso cup sesame (toasted)
to taste salt
to taste black pepper

Tools

In truth, you don’t need much, whisks to beat the egg whites and the oven for cooking…

Steps

Having the prepared foods available, I was very quick, but you can modify the contents and use the idea

The ingredients are already ready in the photo, you have to combine everything, except the egg whites which must be beaten until stiff and gently folded in at the end; check the salt, fill the two pumpkin halves to the brim…
…and sprinkle with toasted sesame, I already had it ready, otherwise you can use it plain and it will toast during cooking
Your pumpkin will fill with a soft soufflé, with a sesame crust