Savory Pumpkin Soufflés

By Bailey1_

Ingredients

• Pumped For Pumpkin!
• to to to dish has a bit of protein in the eggs, but not enough to count as your entire protein portion. So be sure to add additional protein to your meal.
• Pumpkin Muffins
• 1 1
• 15 Time: 15 minutes
• 30 to 35 to 35 minutes
• 12 12
• 1 3/4 1 3/4 3/4 cups gluten-free quinoa or brown rice baking flour
• 3/4 3/4 3/4 cup birch xylitol
• 2 2 2 Tbls. arrowroot powder
• 2 2 2 tsp. corn-free baking powder
• 1/2 1/2 1/2 tsp. ground cinnamon
• 1/4 1/4 1/4 tsp. ground ginger
• 1/4 1/4 1/4 tsp. ground nutmeg
• 1/4 1/4 1/4 tsp. baking soda
• 1/4 1/4 1/4 tsp. sea salt
• 3/4 3/4 3/4 cup canned pumpkin
• 1/2 1/2 1/2 cup rice milk
• 4 4 4 large egg whites
• 2 2 2 tsp. vanilla extract
• 2 2 2 Tbls. finely chopped ginger

Details

Servings 1
Adapted from us-mg6.mail.yahoo.com

Preparation

Step 1

Pumped For Pumpkin!


Few foods say "fall" and "holiday" as much as pumpkin. And it's so versatile, going from sweet to savory depending on the recipe. Pumpkin is also pumped with nutrients: the antioxidant beta-carotene, tons of vitamin C, carotenoids to neutralize free radicals, and more potassium (in a cup of pumpkin) than a banana.

Pumpkin Muffins

Phase 1
Prep Time: 15 minutes
Total Time: 30 to 35 minutes
Serves: 12

1 3/4 cups gluten-free quinoa or brown rice baking flour
3/4 cup birch xylitol
2 Tbls. arrowroot powder
2 tsp. corn-free baking powder
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. baking soda
1/4 tsp. sea salt
3/4 cup canned pumpkin
1/2 cup rice milk
4 large egg whites
2 tsp. vanilla extract
2 Tbls. finely chopped ginger

Preheat the oven to 375 degrees F and place 12 cupcake papers in a muffin tin.

In a large bowl, stir together the flour, xylitol, arrowroot, baking powder, cinnamon, ground ginger, nutmeg, baking soda, and salt.

In another bowl, stir together the pumpkin, milk, egg whites, and vanilla, until blended. Add this mixture to the dry ingredients and stir just to combine. Stir in the chopped ginger.

Spoon the batter into the prepared muffin cups. Bake for 15 to 20 minutes, or until a toothpick inserted in the center of one muffin comes out clean. Remove the muffin pan to a wire rack. Cool for 5 minutes before removing the muffins; finish cooling on the rack. Serve warm, or cool completely and store in an airtight container at room temperature.

Tip: Because these do not contain fruit they can't be swapped for a snack, but feel free to enjoy them as a grain with a Phase 1 breakfast, lunch or dinner.

Pumpkin Curry Soup

You can also puree this soup for extra creaminess. Since it contains rice milk, count it as part of your grain on Phase 1.

Phase 1
Serves 6
Prep time: 15 minutes
Total time: 35 minutes

1 large onion, diced
2 Tbls. plus 2 cups vegetable broth
2 garlic cloves, chopped
1 Tbls. curry powder
1 tsp. dried parsley or dried oregano
15-ounce can pumpkin
2 cups unsweetened rice milk
Sea salt
Black pepper

In a medium saucepan over medium heat, sauté the onion in 2 tablespoons of broth until it's translucent, about 4 minutes. Add the garlic, curry powder, and parsley or oregano and sauté for another 30 seconds. Mix in the remaining broth and the pumpkin. Bring the mixture to a boil, then reduce the heat to a simmer. Stir in the rice milk, cover, and simmer for 20 minutes. Season with salt and pepper to taste, and serve.

Savory Pumpkin Soufflés

This savory side dish has a bit of protein in the eggs, but not enough to count as your entire protein portion. So be sure to add additional protein to your meal.
Phase 3
Serves 4
Prep time: 20 minutes
Total time: 40 minutes

Raw coconut oil
1/2 cup onion, chopped
1 Tbls. olive oil
1/2 tsp. dried sage
1/2 tsp. sea salt
1/4 tsp. black pepper
1 Tbls. arrowroot powder
1/2 cup almond or coconut milk
1 cup mashed or canned pumpkin
3 eggs, separated

Preheat the oven to 375 degrees F. Coat the inside of four 1-cup ramekins with coconut oil and set aside.

In a medium saucepan, sauté the onion in olive oil over medium heat until it is translucent, about 4 minutes. Remove from the heat, add the sage, salt, pepper, and arrowroot and mix well. Stir in the milk and pumpkin. Return the pan to the heat and cook, stirring constantly, until the mixture thickens, about 5 minutes. Remove the pan from the heat and let the mixture cool for just a few minutes. Add the egg yolks one at a time, stirring well after each addition.

In a separate clean bowl, beat the egg whites until they are stiff. Fold 1/3 of the egg whites into the pumpkin mixture, and then fold in the remaining egg whites. Spoon the mixture into the prepared ramekins. Bake for 20 minutes, or until the soufflés are puffed and their middles are set. Serve immediately.