Preheat the oven to 400°F.

To create the broth, add the water, celery, carrots, and salt to a saucepan. Bring to a boil and cook for 30 minutes.

Scatter ⅓ of the diced pumpkins onto a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 10 minutes.

Add the cheese, breadcrumbs, and aromatic herbs to an oven-safe bowl. Bake for 5 minutes.

While the breadcrumb mixture roasts, sauté one shallot with thyme, and sage in a saucepan over medium heat. When sizzling, add the rest of the pumpkin and cook until tender. Remove from heat and add to a blender. Pureé.

In a large saucepan, sauté the other shallot and barley over medium heat for 3 minutes.

Add the vegetable broth and pumpkin purée. Cook over medium heat for about 20 minutes, or until the liquid is absorbed.

Remove from the heat and stir in the parmesan cheese. Let it rest for 5 minutes.

Garnish with the breaded cheese and roasted pumpkin.