Dice the cheese and keep some for garnish. Peel and dice the onions and sauté in a little oil until translucent. Deglaze with soup and milk. Stir the cheese into the sauce and season with salt, nutmeg and pepper. Simmer for 10 minutes, stirring occasionally.Prepare the pasta according to the packet instructions. Deseed 1/2 chilli pepper and cut into small pieces. Wash and roughly dice the pumpkin. Cut the spring onions into small rolls. Remove the stalk from the radicchio and cut the radicchio into strips. Heat the oil in a pan and cook the pumpkin, turning until al dente. Add the spring onions, radiccio and chilli and fry vigorously for 1 minute. Flavour with salt, pepper and sugar.
Drain the pasta, reserving 100 ml of the cooking water. Return the pasta, cooking water and sauce to the pan and mix well. Arrange on plates with the vegetables. Crumble the remaining Gorgonzola over the top.