Pumpkin cut into cubes, put in a deep bowl suitable for the microwave, cover the top with sugar, squeeze the juice of one lemon and put in the microwave until tender.It all depends on the microwave and on the pumpkin(I somehow did not want to romagosa), but about 5-6 minutes at full power and around 10-15 minutes at a power of 60-70%.

The juice is then separated from the pumpkin to drain in a bowl, the pumpkin slices slice the banana and another 4 minutes in the microwave.In the chilled juice to soak the gelatine.

Cooked pumpkin and banana to cool and grind in a blender to puree state.Swollen gelatin heat on a water bath until dissolved and combine with the pumpkin and banana puree.Put in refrigerator to cool but not solidify.

Our chilled, slightly solidifying mass beat with a mixer at high speed until splashlogo state.

Take shape(I was an ordinary Teflon muffin tin), pour into it half the weight, put slices of peeled kiwi and pour the remaining mass.In the refrigerator until fully cured.After curing the bottom of the form for a few seconds to lower in hot water and then flip the soufflé onto a plate.Bon appetit!