Wash the pumpkin and dry it. Cut off the end with the stem to produce a pot. You can use any kind of pumpkin, based on taste and preference.
Add the cleaned carrots, cut into slices, and stir. Clean the peppers of their seeds, cut into small pieces and add them.
Chop the mushrooms and add them to the remaining vegetables. Cut the pork into small pieces, add them to the veggies and stir. Add salt and black pepper to taste. Add the paprika and stir well.
Pour in the white wine and soy sauce, leave to simmer until wine disappears. Add the diced smoked pork and stir. Add savory to taste and finally the finely chopped parsley. Stir well and remove from the stove.
Put the pumpkin in a suitable tray. Add a little water to the tray. Fill the pumpkin with the pork meat and vegetables. Cover the pumpkin on top with aluminum foil.
Bake at 356°F (180 °C) about 2 hours. Remove the foil and grate the cheese on top.
Return to the oven and bake another 15-20 min. or until crisped on top. Serve the stuffed pumpkin warm, with a glass of wine of your choice.