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Remove the skin and seeds from the pumpkin and chop the flesh into chunks, then set aside.
Heat 3 tablespoons of the olive oil in a large saucepan over a medium-high heat and sweat the garlic, chilli (if using) and half of the guanciale until the guanciale begins to colour.
Discard the garlic, then stir in the pumpkin and thyme. Pour in the hot stock, bring to the boil, then reduce the heat and simmer, partially covered with a lid, for about 25 minutes until the pumpkin is cooked through.
In the meantime, heat the remaining olive oil in a frying pan over a medium-high heat and stir-fry the remaining guanciale until crispy.
Add the mushrooms, season to taste, then continue to stir-fry for a couple of minutes until the mushrooms are cooked through.
Blend the pumpkin mixture until smooth, then check for seasoning and stir through the ricotta.
Divide the soup between four bowls, top with the guanciale and mushroom mix, garnish with extra thyme leaves and serve immediately.