Wrap the pumpkin flesh in tin foil and cook in the oven for 30 minutes. Remove the skin from the onion, cut into fine cubes and sauté in 1 tbsp. butter. Add the long grain rice and sauté until translucent. Gradually pour in the hot clear soup, stirring as you go. When the clear soup has been absorbed by the long grain rice, the long grain rice should be cooked. (30 min.). Add the pumpkin pieces 10 min before the end of the cooking time.
Before serving, mix the remaining butter and Parmesan cheese and risotto and season with salt and pepper. Garnish with sage leaves.