In a small bowl, rinse and then soak the basmati rice in water for at least 20 minutes. Completely drain the rice after soaking. Set aside.

Wash and dry the pumpkin. Peel the skin off the pumpkin and remove the seeds. Weigh the amount of pumpkin required, and cut pumpkin into small cubes. Set aside. See note 1.

In a medium sized saucepan, heat the vegetable oil and then add the finely chopped brown onion, bell peppers (capsicum), and cubed pumpkin over medium to high heat. Cook for 2 to 3 minutes or until the onion is translucent and the pumpkin is slightly tender. See note 2.

Add the minced garlic and green onions. Saute for 1 to 2 minutes, stirring often.

Add the soaked and drained basmati rice, ground cinnamon, ground nutmeg, and ground ginger (if using) and saute until the rice is lightly browned. This may take about 3 to 4 minutes.

Next, add the stock and coconut milk, and stir through. Add the salt to taste, stir through and taste for seasoning. If you’d like to add more seasoning, do it now.

Bring the liquid to the boil. Once at a boil, gently stir the rice and reduce the heat to low to bring the liquid to a simmer and cover with a lid. Cook, covered for 25 minutes (or until the rice is soft and tender). See note 3.

Turn off heat and allow rice to rest, covered, for a further 10 minutes before fluffing (gently stirring) the rice and serving.