Ingredients 1 5 to 6lb. pumpkin 1 tablespoon vegetable oil 1 small onion -- diced 1 red bell pepper -- seeded and diced 1 small jalapeno pepper -- seeded and minced 1 small courgette -- diced 2 tablespoons minced spring onions 2lbs brown rice 2oz raisins 1/2 teaspoon ground black pepper 1/4 teaspoon turmeric 1/4 teaspoon salt 750ml/ 11/2 pints water 8 medium broccoli florets -- blanched 2 tablespoons minced fresh coriander Preparation Method To cook pumpkin: Preheat oven to 375/190/Gas 4 With a sharp knife, cut a 4-inch lid off top of pumpkin. (Angle cut so lid goes back on more easily.) With a large spoon, scoop out seeds and stringy fibers; discard or reserve for another use. Cover hole with a sheet of foil and set pumpkin lid back on top. Place in a baking pan with 1/2-inch water; bake until inside is tender, 50 minutes to 1 hour. Remove from oven and keep warm. Vegetable Rice: Heat oil in a large saucepan. Add onion, peppers, courgettes and spring onions Saute until vegetables are tender, about 7 minutes. Stir in rice, raisins, black pepper, turmeric and salt; cook 1 minute more. Add water; cover and cook over medium-low heat until liquid is absorbed, about 45 minutes. Fluff rice with a fork and stir in broccoli and coriander if desired. Spoon vegetable rice into pumpkin and cover with lid. (Discard foil.) Set stuffed pumpkin on a large platter in center of table. When serving vegetable rice, scrape inside of pumpkin with serving spoon and mix pumpkin into rice. Serves 4 to 5