Preheat the oven at 200° C (390°F).

Wash the pumpkin then cut the top part off with a sharp knife. Do not throw away the lid.

Remove the seeds and filaments with a spoon until the inside is smooth and clean.

Add the vegan cream cheese to a large glass jug and loosen in up until smooth/watery with the wine.

Add all the spices, the salt and stock cube, then pour over the water straight from the kettle (water must be hot to better dissolve the stock cube).

Place the pumpkin onto a oven tray. If the bottom is not straight, place some layers of foil to level it up.

Fill the pumpkin with the rice, then pour over the enriched broth.

Cover with the lid and bake for 20 minutes. Remove the lid and continue baking for around 40 minutes, or until the rice is cooked.

Serve the risotto and top with some pumpkin pulp scraped off the sides. You can also top with a kiss of olive oil or vegan grated cheese. Alternatively, serve the pumpkin with its lid to the table, so that people can help themselves.