From Yotam Ottolenghi – Plenty, page 64. Worked very well in small cast iron dishes.  Took about 20 mins in Broomfield overn.  Omitted the hazelnuts.

100g cooked pumpkin (raw weight around 300-400g) 

Olive oil

½ tsp soft brown sugar

1 tsp salt

30g whole hazelnuts, skin on

40g melted butter, for greasing

20g unsalted butter

20g plain flour

200ml milk

2 egg yolks

½ tsp chilli flakes 

1 tbsp fresh marjoram, chopped, plus leaves to garnish

60g strong goat’s cheese, grated

3 egg whites

60g sour cream

2 tbsp chopped chives

Chill the ramekins or bowls. Preheat the oven to 180C/350F/gas mark 4. Cut the raw pumpkin into quarters or eighths, scoop out and discard the seeds, put the pieces skin-side down on an oven tray, drizzle with oil and sprinkle over the sugar and half the salt. Roast for 45 minutes, until the flesh is tender. Leave to cool, scoop out the flesh and blitz or mash.

Turn up the oven to 200C/400F/gas mark 6 and put a baking tray on the top shelf. Blitz the hazelnuts until fine. Brush the ramekins with butter, dust the bottom and sides with the powdered hazelnuts and set aside.

To make the soufflé base, melt 20g butter in a saucepan over a moderate heat. Stir in the flour and cook for a minute. Gradually add the milk, stirring with a wooden spoon until the sauce is thick and bubbles appear on its surface. In a bowl mix the pumpkin, egg yolks, chilli, marjoram, goat’s cheese and half a teaspoon of salt. Mix in the milk and flour mix.

Put the egg whites in a large, clean, stainless steel or glass bowl and whisk until stiff but not dry. Mix a little egg white into the pumpkin mix, stir to loosen, then, using a stainless steel spoon, fold in the rest, taking care to keep as much air in the mix as possible.

Fill the ramekins to 1cm from the top, place on the heated baking sheet and bake for nine to 10 minutes, until golden-brown and risen. Meanwhile, mix the sour cream and chives. Garnish the soufflés with marjoram and serve at once with the cream on the side.