How to make
Wash the pumpkin, cut it in half with a sharp knife and scoop out the seeds. It is convenient to do it with a spoon. Cut it into small pieces.
Put the chopped pumpkin in a pot and pour water. Cook on medium heat for about 20 minutes, then pour the broth. Leave the pumpkin to cool.
Separate the whites from the yolks. Place the egg whites in a bowl and beat well.
Wash the orange with boiling water, dry it with a towel and grate the peel of the whole orange. Cut it in half and squeeze out the juice.
Clean the ginger root, by peeling the skin and grating it on a fine grater.
Place the boiled pumpkin in the blender jug, add the egg yolks, orange peel and juice, cloves, ginger, milk and honey.
Blend into a mashed potato consistency.
Beat the egg whites into a thick mousse and add them to the pumpkin puree. Mix carefully.
Pour the soufflé mixture into separate molds or into one larger mold.
Place the mold or molds in a deeper baking pan and fill the baking pan halfway with boiling water.
Cook the pumpkin souffle with honey and ginger at 360°F (180°C) for 25 minutes.