Halloween Soufflés

Nope, I didn't like it at all. It rose beautifully, but flavourwise, it wasn't balanced at all - too sweet and too eggy. I think part of the problem is that both pumpkins and eggs are sweet by themselves, and that wasn't counteracted properly; furthermore, the flavours were too patchy, a little pumpkin here, just egg there. The pumpkin chunks were quite big, I think it would have worked better if the chunks were much smaller, perhaps even grated.

Edited after receiving feedback: My husband actually made these souffles, and it turns out that he had crushed the pumpkin with a fork, but apparently missed the chunk that sat in my souffle. It's probably best to chop them in a kitchen machine anyway, as otherwise it'll be hard to cut the stringy pumpkin fibres. He thinks adding more cheese or perhaps something sour, like a little lemon juice or Worcestershire sauce, might to the trick to balance the flavour, and recommends seasoning the pumpkin well before adding it to the eggs.

Something else: his souffle dish wasn't greased properly at the edges, while mine was, and you could definitely see..