Clean the pumpkin, remove the seeds and cut into pieces. I left the skin on.
Preheat a large soup pan with some olive oil and cook the onion until translucent. Add the garlic and the pumpkin.
Cook for a few minutes. Add the stock and bring to the boil.
Add the pear pieces. As soon as the vegetables are soft, use a stick blender to puree the soup.
In the mean time bake the mushrooms in a frying pan until golden and brown. Add the chopped chestnuts at the last minute and bake these briefly. Bake the sage leaves for a while too.
Mix the chestnuts and the mushroom with the fresh chopped parsley. Divide the soup over four bowls and serve with the mushroom mixture and the sage leaves.