For the pumpkin sorbet, pull the mint through the lightly beaten egg whites and turn in the sifted powdered sugar. Dry in heated oven on parchment paper for 1 hour at 70 degrees.
Cut pumpkin into wedges, remove seeds, peel and dice. Steam with vanilla pulp and sugar in a covered pot.
Puree, add lime juice and some lime zest, ginger and orange juice and let everything cool down.
Freeze for 45 min in the ice cream maker. Pour the sorbet into pre-frozen glasses and place in the freezer for 20 min.
Garnish the pumpkin sorbet with the mint leaves and serve.