Clean the one-kilo pumpkin, cut it into small pieces and put it in a pot to boil with plenty of water until soft and remove from the heat.

Empty the water from the pot and melt the pumpkin with a spoon.

At the same time, pound the cardamom in a mortar and add the rest of the spices.

In a pan, heat 50ml of olive oil and sauté the onion and garlic until the onion turns golden, adding the spices at the end.

Pour the yogurt and the mixture from the pan into the pot with the melted pumpkin and mix.

We take the whole round pumpkin and open a lid around the perimeter with a knife.

We remove its seeds and fill it with the pumpkin dip we made above.

Serve with toasted and buttered coffin-shaped bun.