Pumpkin Stuffed with Rice and Vegetables

Pour rice into 300 ml (approximately 1 1/4 cup) of boiling salted water cook just until al dente. Drain and set aside to cool. Blanch tomatoes in boiling salted water, peel, remove seeds and dice. Rinse, trim and slice celery. Peel shallots and garlic, cut shallots into rings and slice garlic. Rinse and trim green beans. Rinse bell peppers, cut in half, remove seeds and ribs and chop. Sauté the celery with the shallots and garlic in hot oil, then mix in bell peppers and green beans and season with a little cardamom and turmeric to taste. Add tomatoes, pumpkin, ginger and broth. Stir in rice and season with salt and pepper. Fill the hollowed pumpkin with the stuffing mixture, replace the lid and tie with kitchen twine to secure the lid. Cook in a steamer for 30-40 minutes. Remove the kitchen twine and serve rice in the pumpkin sprinkled with cilantro.