Pumpkin Vermont Chevre and Jonah Crab Souffle

Name: Pumpkin Vermont Chevre and Jonah Crab Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 soup bowl pumpkins; 1 tablespoon butter; 2 tablespoons all-purpose flour; 1/3 teaspoon cayenne pepper; Salt; Cracked black pepper; 6 eggs, separated, yolks reserved, whites whipped to stiff peak stage; 12 ounces Jonah crab meat; 2 sage leaves, chiffonade; 6 ounces Vermont chevre

Servings: persons

1
Preheat oven to 350 degrees F.
2
Cut top off of pumpkins.
3
Remove seeds, place pumpkins in large pan with 4 cups of water, cover and bake at 350 for 40 minutes.
4
Remove pumpkins from oven, scoop flesh out of pumpkins, reserving the shell.
5
Puree flesh in food processor until smooth.
6
Place flesh in a heavy-bottomed pot with the butter, flour, cayenne pepper, salt, and black pepper.
7
Cook with low heat until dry.
8
Remove from heat, add egg yolks and transfer to a stainless steel bowl.
9
Raise oven temperature to 375 degrees F. Fold in crab, sage, chevre, and egg whites.
10
Pipe mixture back into pumpkin and bake for approximately 13 minutes.
11
Garnish with pumpkin top.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 soup bowl pumpkins, 1 tablespoon butter, 2 tablespoons all-purpose flour, 1/3 teaspoon cayenne pepper, and more.

Yes, Pumpkin Vermont Chevre and Jonah Crab Souffle falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!