In a large non-stick wok or saucepan dry fry the mince until browned.
Add the onion and garlic and cook for 1-2 minutes.
Add the remaining ingredients and bring to the boil.
Place the pumpkin in the bottom of a deep roasting pan.
Fill with the mince mixture, add a splash of water to the bottom of the pan and cover the whole pan with foil.
Cook for 50 minutes or until the pumpkin is tender.
Serve with crusty bread or toasted naans.