Add the walnut halves to a blender and blitz until they are roughly chopped. Transfer to a bowl, mix in the pumpkin seeds and set aside for the topping. If you don't have a high-speed blender just put the walnuts into a freezer bag and bash them with a rolling pin. The same applies to the following steps if you don't have a blender just chop everything according to the instructions.
Now place the carrot and pumpkin chunks into the blender and pulse until they are about a 1/4 inch in size. Fill them into an ovenproof dish or pan and mix in the dried cranberries.
Place the onion and parsley into the blender and pulse until finely chopped. Scrape down the sides and push everything to the bottom. Add the remaining ingredients and mix until well combined.
Pour the oat cream mixture into the oven-proof dish and sprinkle with the walnut and pumpkin seed mixture. Bake for 30 minutes and serve immediately.
Oat cream can be substituted for any other plant-based cream or even for regular cream if you don't want it to be vegan.If you use soy cream and gluten-free oats the dish can be made gluten-free.In case you find it too rich and creamy replace half of the oat cream with a plant-based milk of your choice.