Preheat the oven to 350°F.

Cut the pumpkin in half horizontally and remove the seeds.

Score the flesh, season with salt and pepper, then rub with the cut garlic halves.

Lay rosemary sprigs and a garlic half in each pumpkin half.

Drizzle with a little olive oil and place on baking trays.

Roast the pumpkin halves for about 1 hour until tender.

Take out the rosemary and garlic; reserve the garlic.

While still hot, scoop out the pumpkin flesh and purée in a blender or food processor.

Heat the olive oil in a large saucepan, add the onion and cook for 5–6 minutes until soft and translucent.

Scoop out the flesh from 2 or 3 roasted garlic cloves and add to the pan with the nutmeg and a little seasoning.

Sauté for a further 1–2 minutes.

Stir in the pumpkin purée and Parmesan, then pour in the stock.

Bring to the boil, lower the heat and simmer for 10–12 minutes.

Stir in the cream and heat for a minute.

In batches, ladle the soup into a blender and blend until smooth.

Add the butter and blitz again to a velvety smooth texture.

Pour the soup into a clean pan to reheat.

Heat the olive oil in a frying pan and fry the mushrooms over a high heat for a few minutes until the moisture released has cooked off.

Add the butter, season the mushrooms and stir, then remove from the heat.

Pour the hot soup into warmed bowls and spoon the sautéed mushrooms into the middle.

Top with Parmesan shavings, grind over some pepper and serve.