1. Preheat the oven to 180C and line a large baking tray with baking paper.
2. Cut the pumpkin/s widthways into 10cm thick slices. Place the pumpkin rounds flat-side down on the tray and drizzle over the oil and maple syrup. Season generously with salt and pepper.
3. Roast for about 40 minutes or until the skin darkens and the flesh is soft,but not so soft the pieces collapse.
4. While the pumpkin is roasting,add the rice and stock to a large saucepan and bring to the boil. Once boiling,reduce the heat and simmer for about 30 minutes or until the rice is cooked – it should still have a slightly chewy,nutty texture. Strain and add to a large bowl.
5. Once the pumpkin is cooked remove from the oven,and using a spoon,carefully scoop out about a quarter to half of the pumpkin flesh and seeds and add to the bowl of rice (if you don't like the seeds you can discard them).
6. Add the remaining topping ingredients to the bowl and gently toss together – you don't want it turning to mush.
7. To make the dressing,whisk the ingredients together in a small bowl and pour over the rice mixture.
8. To serve,carefully scoop the rice mixture back into the centres of the roasted pumpkin rounds. Season generously and serve immediately.
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