Pumpkin Soufflé with Parma Ham Chips

Paolo Parmeggiani

Trattoria del Borgo - Monteveglio, Italy

Italian chef Paolo Parmeggiani served this simple, airy pumpkin soufflé at a fall dinner at the Beard House.


  • 2 tablespoons olive oil
  • 12 slices of thinly sliced Prosciutto di Parma
  • 2 cups pumpkin purée
  • 1 cup grated parmesan cheese
  • 1 egg, lightly beaten
  • Pinch of nutmeg
  • Pinch of salt
  • 8 egg whites


Heat the olive oil in a pan over medium heat. Add the prosciutto and fry until until crisp, about 5 to 7 minutes. Remove and place on paper towels so that the oil can drain.

Preheat the oven to 425ºF. Butter and flour a 1 1/2-quart soufflé dish. Stir together the pumpkin, parmesan cheese, egg, and nutmeg.

In the clean bowl of a stand mixer with a whisk attachment, whip the egg whites with a pinch of salt. Whisk until the egg whites hold a shiny, stiff peak when you remove the whisk.

Fold 1/3 of the egg whites into the pumpkin mixture to lighten it. Gently fold in the rest of the egg whites until no streaks remain.

Put the mix into the prepared soufflé dish. The mixture should come almost halfway up the side. Gently smooth out the top. Place in the oven and bake for 30 minutes, turning the oven temperature down to 375ºF after 20 minutes. Do not open the oven door while the soufflé is baking. The top will have formed a nice crust, with no wet patches.

Remove from the oven and serve immediately with a few chips of ham.


6 servings