Peel and deseed the pumpkin and chop into 3cm chunks. Place into a large soup pot and cover with cold tap water. Bring to the boil and cook for 5-8 minutes until tender, but not falling apart

Drain well and place into an ovenproof dish that fits all the pieces snugly in one layer. Sprinkle over the nutmeg and thyme leaves, and season with a little salt and pepper. Pour over the soymilk and roughly mash with a fork

Heat the overhead grill on high. Sprinkle the pumpkin mash with parmesan and place under the grill for 3-4 minutes until the cheese is melted and browned. Garnish with pine nuts and serve