Slice the lid off the pumpkin & set aside. Scoop out the flesh of the pumpkin with the seeds & chop the flesh with 1 garlic clove.
Heat a frying pan on medium heat, with a drizzle of olive oil. Add the pumpkin flesh, garlic, onion & some rosemary. Sauté for 5-10 min until pumpkin is soft.
Mortar the remaining garlic cloves & rosemary with the dried chilli. Add the nutmeg, cinnamon, salt & pepper until you form a paste. Add a drop of olive oil & rub paste on the inside of the pumpkin.
Stir in the rice, cranberries, nuts & orange zest into the pumpkin flesh mixture. Stir together & add the vegetable stock. Bring to a boil & simmer for 1-2 minutes.
Take a very large sheet of tinfoil & place on a baking pan. Place the pumpkin on the foil & add the rice mixture into the pumpkin. Close the lid of the pumpkin & rub with olive oil. Wrap pumpkin in the foil, & bake for 1 hour.