Stuffed Baked Pumpkin

Cut a lid from pumpkin and scoop out seeds and fibers. Remove some pulp, leaving about 2 cm (approximately 3/4 inch) thick shell. Cut pulp into cubes. Rinse and dry eggplant, halve lengthwise and cut into slices. Peel carrots and slice. Peel garlic and slice. Heat butter in a pan and saute prepared vegetables for 2-3 minutes. Add curry and allspice, season with salt and pepper and deglaze with broth. Simmer for about 5 minutes and season again to taste. Place mixture into pumpkin, replace the lid and place on a lined with parchment paper baking sheet. Bake in preheated oven at 200°C (approximatley 400°F) for about 30-40 minutes or until pumpkin is soft. Serve.