1. Cut pumpkin in half. Scoop out seeds. Cut a criss-cross pattern in cut side of each half. Place pumpkin halves, cut side up, in a large baking dish. Brush with 1 tblsp of the olive oil. Cover dish tightly with foil.
2. Cook in a hot oven (200C) for 45 minutes. Remove foil. Cook, uncovered, for a further 30 minutes, or until pumpkin is tender.
3. Meanwhile, heat another tablespoon of the oil in a large frying pan. Add onion, capsicum, zucchini and carrot. Cook, stirring, until onion is soft. Add undiluted soup, nuts and half the Italian herbs. Bring to boil. Simmer, uncovered, stirring occasionally, for about 10 minutes, or until sauce thickens.
4. Tear bread roll into bite-size pieces. Combine bread, parmesan, parsley and remaining oil and Italian herbs in a bowl. Combine thoroughly.
5. Divide vegetable mixture among pumpkin halves. Sprinkle bread mixture over tops.
6. Cook under a hot grill for about 3 minutes, or until bread is golden and crunchy.
7. Serve hot pumpkin halves, cut in half again.

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