Pumpkin Vermont Chevre and Jonah Crab Souffle

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6 soup bowl pumpkins

1 tablespoon butter

2 tablespoons all-purpose flour

1/3 teaspoon cayenne pepper

Salt

Cracked black pepper

6 eggs, separated, yolks reserved, whites whipped to stiff peak stage

12 ounces Jonah crab meat

2 sage leaves, chiffonade

6 ounces Vermont chevre