Preheat oven to 400 with rack in top third of oven. Put pumpkin on greased rimmed baking sheet. Roast pumpkin, covered, until tender 20min?
Heat oil, add lamb, 1tsp salt and pepper. Cook until meat is browned on all sides. Add onion, garlic (3 min). Add carrots and mushrooms to meat mixture in bowl.
Reduce heat to med-low. Add flower to same pot as juices until flour smells toasted (1 min). Pour in wine and broth and simmer until thickened (4 min). Pour over lamb mixture, stirring to combine. Spoon mixture into 6 ramekins.
Mash pumpkin in bowl with remaining 1 tsp. salt and cream. Dollop over lamb.
Bake until browned and sauce is bubbling (30 min). Let sit 10 min. sprinkle with parsley.