Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
West Indian Pumpkin Souffle
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- #30967
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
3 pounds fresh pumpkin
1/2 teaspoon salt
1 cup granulated sugar
1 cup cream of coconut (canned)
2 cups heavy whipping cream
1/4 cup raisins
directions
Boil the calabaza in a large kettle of salted water until soft (about 25 minutes). Let cool and then peel off the skin.
Preheat the oven to 350 degrees F.
Use a food processor or blender to process the pumpkin pulp until it is well mashed. Then slowly add the sugar and coconut cream.
Add the whipping cream until a medium-thick consistency is reached and the mixture is smooth. Fold in raisins by hand.
Pour into a greased casserole dish. Bake for 30 minutes.
added by
caribbeanfood
nutrition data
Nutritional data has not been calculated yet.
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