Wash and dry the pumpkin. Halve, remove the seeds, and weigh the needed amount. Chop into small cubes. Set aside.
Finely chop the onion and the green pepper. Heat the oil in a large Dutch oven or another thick-bottomed pan. Cook the onions and peppers for about 2 minutes until the onion is translucent. Grate the garlic on top, add allspice, thyme, and pumpkin. Stir well and saute for about 2 minutes, stirring often.
Add coconut milk and 1 cup of the vegetable broth. Stir, bring to a boil, cover, and cook on medium heat for 5 minutes.
Add the washed rice, the remaining 2 cups vegetable broth, some salt, and pepper. Taste the broth to make sure it is salty/spicy enough. Stir, bring to a boil, lower the heat, and cook, covered, for about 15-20 minutes or until the rice is cooked to your liking.
Adjust the taste with salt and pepper. Sprinkle with chopped parsley.