Set up your Q for indirect cooking with the trivet and convection tray in place. Preheat on high for 10 minutes.
Prepare the pumpkin by scooping out the seeds and surrounding fibres. Place the garlic cloves and chillies in the cavity. Drizzle the olive oil on the flesh side and season with salt and pepper.
Once the Q is preheated, turn to the roast setting. Put the pumpkin, skin side down, on the trivet and place the onions beside the pumpkin. Cook until the pumpkin flesh is very soft, 1½ to 2 hours. Remove the pumpkin and onions from the Q and allow to cool.
Remove the trivet and convection tray from the Q using tongs and heatproof gloves/mittens. Place the casserole dish in the centre of the grill. Turn the heat setting to high (both burners in the Family Q) and preheat for 5 minutes.
Remove the garlic and chilli from the pumpkin. Scoop out the flesh of the pumpkin, place in a bowl and mash with a large spoon. Remove and discard the outside of the onions and place the soft inner flesh along with the garlic in a small bowl. Mash with the back of a fork. Remove and discard the stalk end of the chillies and finely chop.
Once the casserole dish has preheated, add the butter and allow it to melt. Then add the onion, garlic, chilli, and white wine and stir through. Cook until much of the liquid is evaporated, 4 to 5 minutes. Stir in the pumpkin and stock. Bring to a simmer and then turn the heat setting to low (inside off and outside low for the Family Q) and simmer for 15 to 20 minutes, stirring occasionally. Stir in the cream, season with salt and pepper, turn the heat setting back to high, and bring to a simmer. Remove the casserole dish from the Q and set aside.
Keep the heat setting on high. Cut the loaf into slices and drizzle both sides of each slice with olive oil. Place the bread on the grill and cook for 1 to 1½ minutes per side.
Ladle the soup into bowls and top with chopped parsley. Serve with the crusty bread.
