Preheat the oven to 180°C and bring a large pot with salted water to the boil. 

Cut the pumpkin into 5cm pieces. Place it into a saucepan, add the chicken stock, water, a whole half of eschalot and 1 tsp of salt. Bring to the boil and cook for 15 minutes or until soften.  

Add the butter and blitz using a stick blender or a blender. Stir in the creme fraiche, pepper and the sage (reserving 1 tbsp for garnishing) set aside.  

Bring a casserole dish to medium heat, drizzle with olive oil and add the pancetta. Cook for 5 minutes until golden.  

Add the remaining eschalots, garlic and thyme, cook for 3 minutes until soften and caramelized. Place in a bowl. 

Place the pepitas on a baking tray, season with a pinch of salt and a little drizzle of olive oil. Roast in the oven for 5 minutes until golden. 

Cook the pasta for 12 minutes. Drain and add it to the casserole where the pancetta was cooked.  

Sprinkle with the pancetta, add half of the grated parmesan and pour in the pumpkin puree. Shake the pan well so the puree spreads evenly. Scatter the remaining pancetta and parmesan cheese.  

Sprinkle the breadcrumbs and cook in the oven for 10 minutes. Turn the oven up to max and change the function to grill. Cook for 2-3 minutes until golden brown and crispy.  

Serve hot and garnish with roasted pepitas and sage.