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Prepare the pumpkin: Cut the top off your pumpkin to create a lid. Scoop out the seeds and stringy insides, leaving the flesh intact.
Fill it up: Add the chopped cabbage, carrots, mushrooms, onions and garlic. Nestle the whole chicken inside and add the fresh herbs, bay leaves, crumbled stock cube, salt and pepper.
Seal & roast: Place the pumpkin lid back on, rub the outside with olive oil and carefully transfer to the oven.
Slow cook: Roast for approximately 4 hours, until the chicken is completely cooked through (74°C/165°F in the thickest part) and the vegetables are beautifully tender. Cooking time will depend on the size of your pumpkin and chicken.
The magic happens: No water needed! As everything cooks, the chicken, vegetables and pumpkin release their juices, creating a gorgeous natural broth.
Serve: Carefully remove the chicken, discard the bones and shred the meat back into the soup. Ladle into bowls with some of the soft pumpkin flesh and enjoy!