Recipe Archives->Caribbean->Pumpkin Souffle

 
West Indian Pumpkin Souffle
 
3 to 4 pounds calabaza
1/2 teaspoon salt
1 cup granulated sugar
1 cup cream of coconut (canned)
1 1/2 to 2 cups heavy whipping cream
1/4 cup raisins
 
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 350F.

Use a food processor or blender to process the calabaza 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, and then pour into a greased casserole
dish and bake for thirty minutes.

Printable version: pumpkin-souffle.txt.