Choose a round pumpkin of any colour which feels heavy, has no soft patches and does not sound hollow when you tap it.
The amount of stuffing you need depends on the size of the pumpkin. You may like to make it without meat. In that case, increase the quantity of rice.
Wash the pumpkin and cut a slice from the stalk end to use as a lid. Remove the seeds and fibre.
To make the filling, or hashwa, first soften the onion in oil, then add the meat and continue to cook, crushing it with a spoon and stirring until it changes colour. Add the rest of the ingredients (the pine nuts are improved by frying separately till lightly coloured) and fill the pu