Emily Watkins shares her receipe for the twice baked pumpkin souffle

I am Emily Watkins and after a life long passion for food I eventually got the confidence to move to Italy where I got a job in a restaurant in Florence.

Six years ago my husband and I opened The Kingham Plough. We are lucky that it has gone from strength to strength with a great team to support us.

We specialise in traditional recipes, using modern methods of cooking. We change our menu every month to allow for the different produce available. My favourite places to eat and drink around Oxfordshire inlcude The Chequers in Churchill for a drink, the Magdalen Arms in Oxford and The Five Alls in Faringdon. We also love Asian food and there are some really good Indian and Thai places around.

I’m inspired by Helene Darozze. She seems super organised, managing two restaurants in different countries and two children.


For the puree:
* 1 pumpkin, for example Crown Prince squash
* 100ml water 
* 45 gr butter
For the souffle base: 
* 325gr pumpkin puree 
* 2tsp cornflour dissolved in 4 teaspoons of water 
* 2 egg yolks
To finish: 
* 4 egg whites 
* 4 individual souffle dishes, brushed with melted butter and dusted with plain flour 
* Aveton goats cheese (made by Roger Cruder in Kingham) or another hard goats cheese
To make the puree, take the skin off the pumpkin, cut in half and remove the seeds. Cut into small cubes evenly sized.

Place in a large pan with the butter and water. Place a lid on the pan and put on a high heat.

When it comes to the boil, turn down to a low heat until very tender.

Make into a puree with a food processor.

Season with salt to taste.

To make the souffle base, warm through the puree, add the cornflour and cook until thickened. Add the yolks and mix in well. Check for seasoning.

Whisk the whites to soft peaks. Take one third of the whites and whisk into the pumpkin base. Gently fold in the remaining whites. Pour into the moulds and bake in the oven for 15-20 minutes at 150.

Leave the soufflés to cool in the dishes.

When cool carefully tip out and place on an oven tray with baking parchment until needed.

To re-cook, place a knob of butter on top of each souffle.

Place in an oven at 180C for six minutes.

When they come out of the oven grate a generous amount of goats cheese over the top using a micro plane or other fine grater.