Finely grate the cheese for the cheese chips. Mix with 20 g pumpkin seeds. Form approx. 8 cheese circles on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 10 minutes. Take out and let cool down
Wash the pumpkin, quarter it, scrape out the seeds and fibres. Cut pumpkin into pieces. Clean, peel and chop the carrots. Peel onion and garlic. Chop onion coarsely, cut garlic in half. Put 2 cloves of garlic aside. Spread the vegetables in a roaster. Season with sugar, salt and pepper. Cook open in a hot oven at the same temperature for about 1 1/4 hours. After about 30 minutes of cooking time add broth
For the pesto, roast 50 g pumpkin seeds in a pan without fat. Take out and let cool down. Wash parsley, dab dry. Mix parmesan with pumpkin seeds, garlic, olive oil and 2 tbsp. pumpkin seed oil in the universal chopper to pesto. Season to taste with salt and pepper
Remove the roaster from the oven. Finely puree the contents. Season to taste with salt, pepper and vinegar. Divide into bowls and sprinkle with 1 tbsp. pumpkin seed oil each. Serve with pesto and cheese chips