Pumpkin Casserole

For the pumpkin casserole grate the pumpkin, salt it. Sauté shallots in a little olive oil. Squeeze the pumpkin well and mix with the shallots.

Beat butter with yolks until fluffy and mix with toast cubes, Philadelphia and pumpkin. Season with a little ground cumin, salt and pepper. Mix with bacon or pumpkin seeds.

Beat egg whites with salt until foamy and fold into the mixture.

Butter the soufflé molds and line with the strudel dough, fill and beat together on top.

Bake in the preheated oven at 190 °C for about 20 minutes.

Preparation Tip:

It goes well with oven squash with crispy bacon or with roasted pumpkin seeds and a little seed oil.

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