This is a very delicious way to use up leftover pumpkin and any cheeses that might have found themselves lost and lonely at the back of the fridge. Super handy.
Chopping pumpkin is one of my least favourite pastimes. Here’s a tip. Roast the pumpkin whole in the oven till soft – takes about half an hour at 180°C. Leave to cool a bit, then cut in half, remove the seeds and scoop that golden goodness out of the skin. Super simple.
Two minutes before serving make sure all the people you love are seated at the table so they can oooh and aaah at this thing of beauty you have created. Super fun and yum.
4 T butter
1 medium onion finely diced
4 cloves garlic, minced
Really big handful of fresh thyme
3 bay leaves
4 T ground almonds
1 c milk
250 g pumpkin roasted pulp.
8 eggs – separated
1 c sour cream
200g roughly grated cheese. I used a hard blue, parmesan and smoked cheddar
1 lemon, zested
Salt and pepper to taste
Extra butter, paprika flakes and grated parmesan for the pan
Heat oven to 180°C.
Liberally butter your Legacy Pan then sprinkle with paprika and grated parmesan and set aside.
Melt butter and sauté onions, garlic, bay leaves and half the fresh thyme chopped finely till onions are soft but not brown.
Add ground almonds, then the milk and stir over the heat till it starts to thicken. Remove from the heat and add 1/3 of the grated cheese and stir till thick and creamy. Remove the bay leaves.
Blend the pumpkin, egg yolks, sour cream and seasoning in your food processor till smooth. Then stir into the cheese sauce.
Whip egg whites till stiff then fold the pumpkin mix into the eggs until just incorporated. Finally fold in the remaining grated cheese and lemon zest.
Pour into your prepared pan. Sprinkle with the remaining thyme sprigs.
Bake for 25 minutes until golden brown and puffy. Give the pan a little wiggle in the oven. If it doesn’t wobble it’s ready!
Serve immediately to the table with crunchy buttery toast and praise that pumpkin goodness.