Preheat the oven to 200°C.
Bring the butter, eggs and milk to room temperature.
Place the pumpkin cubes on a baking tray covered with baking paper.
Chop the fresh thyme and chives and sprinkle over the pumpkin. Add salt and pepper to taste. Drizzle the olive oil over the pumpkin and place in the oven for 45 minutes. Turn the pumpkin cubes in the meantime, so that they cook evenly.
Mash the pumpkin and let it cool.
Melt the butter in a saucepan. Add the flour while stirring and fry for 3 min. without colouring. Add the whipped cream all at once, bring to the boil while whisking and cook gently for 1 min.
From the heat, stir in the egg yolks one by one and also add the goat's cheese to the pumpkin puree. Season to taste with black pepper, chili, salt and marjoram.
Beat the egg whites until stiff with a pinch of salt and gently fold into the pumpkin. Add the Parmesan cheese. Grease the dishes and caot with the panko. Place the jars on a baking tray or in an oven dish.
Add the pumpkin mousse over the jars (fill them two thirds) and bake the soufflés in the middle of the oven for 20-25 minutes. Serve immediately. Enjoy your meal!