If roasting pumpkin shell for serving, heat oven to 350°F. Hollow out a 5-pound pumpkin, and lightly coat with extra virgin olive oil. Bake for 15 minutes, or until pumpkin becomes toasted and brown. 

Place 1 cup vegetable stock and porcini mushrooms in small saucepan over medium heat. Bring to a simmer, then remove from heat and set aside.

If using fresh pumpkin:

- Lightly coat a large sauté pan with extra virgin olive oil. Add diced pumpkin; season with kosher salt and freshly ground pepper. Cook 5 to 7 minutes, until brown on all sides.

- Transfer pumpkin to a large stockpot.

If using canned pumpkin puree:

- Add to stockpot

Add onions or shallots to large sauté pan (can use same pan used to brown pumpkin); cook until browned, 5 to 7 minutes. Transfer onions to stockpot with pumpkin. 

Brown sliced mushrooms in same sauté pan until browned and lightly crispy, 7 to 10 minutes. Transfer mushrooms to same stockpot.

Add remaining 7 cups vegetable stock or water, porcini mushrooms with liquid, and nutmeg to stockpot. Cover and cook over low heat until pumpkin is very soft, 10 to 12 minutes. 

Puree pumpkin mixture in batches in a blender, food processor, or with an immersion blender, adding more stock or water if necessary.

Transfer pumpkin mixture back into stockpot, along with cabbage; simmer uncovered 30 minutes. 

Garnish with olive oil, toasted pumpkin seeds, and a sprinkle of Parmesan cheese if serving dairy or shredded chicken if serving meat.