Stuffed Pumpkin with Beans

Plan for one round pumpkin about five kilograms in size at most. At the start, wash the pumpkin well, cut off its lid and clean out the seeds. Then grease it both inside and out with the olive oil. Wrap it in aluminum foil and put it in the oven to bake gently at about 180 degrees temperature. Just so it softens. About 1 hour 30 minutes. After that unwrap it from the foil and drain the liquid that has collected inside. Then fill it with the stuffing we have already prepared. This tasty stuffing is made by first soaking the bulgur in cold water for about half an hour, then draining it well. In a few spoons of heated fat, saute the leek, which we have cut into rounds, together with the sliced mushrooms and pressed garlic. Once we have sauteed them a little, five minutes later we add the bulgur to them, together with the already boiled and drained beans, the tomato puree, the hot pepper and our hot water. Season the stuffing with black pepper, salt and spearmint, and finally set it to boil over low heat until the bulgur is well cooked. If needed, add a little more water. Fill the pumpkin with the finished stuffing, cover the top with its lid and place it in the oven at 180 degrees, where it bakes for about another twenty minutes.