Sarah’s Pumpkin Soufflé

This is from the amazing Sarah in Switzerland

Take a oven dish – mine is about 15cm wide/5cm high

Grease the dish with a bit of extra vigrin olive oil
Lay it out with some thin slices of butternut pumpkin and 1 shallot
Spread with some cranberries and lemon zest

Blend 2 eggs with
2 tablespoons almond meal
1 tablspoon chestnut flour
1 tablespoon amaranth flour
1 tablespoon spice mix (mine had cumin, cinnamon, coriander, ground black peeper, chili, ground cloves, cardamon)
About 80ml coconut milk, maybe some water too
-> stir gently anti-clockwise and pour over the pumpkin

Top with sliced almonds and sprinkle cinnamon over the top
Bake for about 45min at 160oC

Enjoy like this or with a bit of the cranberry sauce

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