Preheat the oven to 180°C. Place the pumpkin and garlic clove on a small baking dish. Add the olive oil and maple syrup and mix well. Bake for 20 minutes until pumpkin is cooked and golden. Peel the garlic. Blend the pumpkin and garlic with 4 tablespoons water in a food processor to create a smooth puree. In a medium sized pan, melt the butter and add the onion. Add the rice and stir for 30 seconds. Add the chicken stock, salt and pepper and simmer on low heat until the rice is cooked. Add the pumpkin puree and nutmeg and mix. Add the parmesan cheese and stir until it melts. Serve warm in bowls.