Pumpkin and Mushroom Pangrattato

I found this recipe today in the Otago Daily Times and was very excited to see it happened to be a vegan recipe! When I was in Nelson two weeks ago Dad and Sally gave me a "Plankville" Pumpkin to bring back home with me, it was a huge Pumpkin that's fed lots of people and that we still have left in the frifge. So this is a fantastic Autumn dish we didn't have any fresh herbs so used all dried herbs, Reuben cooked it and did a great job!

Ingredients:
Olive Oil
1 onion, finely chopped
2 cloves garlic (or however much you want)
1/4 pumpkin -chopped into small cubes
200g mushrooms cut in half or finely chopped
2 bayleaves
a few sprigs of thyme (or teaspoon dried)
1 cup vegetable stock (or red wine, or chopped tomatoes)
salt and pepper
Pangrattato:
2 slices stale bread (we used a hunk of turkish bread)
2 cloves garlic
1 chilli (fresh or dried) finely chopped
grated zest of an orange
handful of parsley (or tsp dried parsley)

Heat olive oil in a large pot then add onion and garlic and cook slowly. Lower heat and add chopped pumpkin and mushrooms. Stir to coat with oil, then add wine or stock and herbs. Allow to simmer for 20 mins r so until pumpkin is cooked.

Meanwhile make the pangrattato. Tear the bread and put ina blender/foodprocessor. Blitz until it forms rough crumbs. Add other ingredients and blitz until it is all chopped. Heat a little oil in a frying pan tip in the breadcrumb mix and stir until it is starting to turn golden brown and crisp. When vegetables are cooked, sprinkle the breadcrumb topping over. We also added chopped almonds and cashews which was good too!