Sauté onion and garlic in olive oil until translucent.
Add the diced pumpkin and sauté briefly. Pour in vegetable stock and simmer for approx. 15 min. Then coarsely puree and season with salt and spices. Pre-cook cannelloni according to package instructions, fill with the pumpkin mixture and layer in a baking dish.
Bring the milk to the boil briefly, stir in the cheese and allow to melt. Season with pepper, salt and nutmeg, stir in parsley and pour over pasta. Cheese fans sprinkle additional grated cheese on top.
Bake at 200°C for about 20 minutes.