Drizzle with honey, cover with aluminum foil and bake in a preheated oven at 180 °C for 40 minutes (or until soft).
While the pumpkin is baking, in a bowl we add our cottage cheese, 1 egg, 3 tablespoons of sugar and 1.5 tablespoons of semolina and raisins, mix everything well.
Take out the pumpkin, transfer it to a bowl, using a blender, crush it until we get a puree, add the egg, sugar and remaining semolina on top.
Grease a 20 cm diagonal baking dish with butter.
Pour a little bit of the cheese mixture and pumpkin mixture in rows, gently leveling the surfaces of each row.
There should be 6 rows.
Bake the soufflé in a preheated oven at 180 °C for 55 minutes. Remove and let cool completely.
