For the pumpkin pie, peel the onions and cut into strips together with the bacon.
Heat the oil in a pan and fry the bacon. Cut the pumpkin into wedges and add to the pan together with the onion strips.
Sauté briefly and then deglaze with vegetable soup. Preheat oven to 180 °C.
Stew for about 8 minutes, then season with salt and pepper.
Grease a round pie dish and line with puff pastry. Spread the mixture on it.
Beat eggs together with crème fraîche, parmesan, cream, salt, pepper, nutmeg and thyme until creamy. Spread on the pumpkin mixture.
Bake the pumpkin pie for about 45 minutes.