Pumpkin Souffle and fontina

Cut the pumpkin into pieces and cook for 15 minutes in boiling salted water; drain them, mix them and place them in a saucepan, adding 25 g of butter and continue cooking for another 20 minutes, over medium heat. Let cool.

Melt the remaining butter in a saucepan; away from heat, add the flour and stir. Put the saucepan on the heat and simmer for 2 minutes, so you get a blond. Incorporated, a little at a time, milk.

Continue cooking for another 6 minutes, just long enough to thicken, add salt and pepper and sprinkle with nutmeg. Stir pumpkin puree, then grated cheese, stir and keep aside, away from fire.

Preheat oven to 200 degrees and place the rack in the middle level of oven. Separate the egg whites from the yolks, incorporate them in the sauce and pumpkin whip the egg whites until fluffy with a pinch of salt; also these built-in, gently, to prepare.

Grease a soufflé mould 22 cm in diameter and pour the dough.

Cook for 30 minutes in hot oven and serve immediately.