Start by soaking the smoking board in water for one hour. Meanwhile, cut off the top of the pumpkin and hollow it out.
Briefly fry the spinach in the pan until it shrinks and briefly sauté the garlic, onion, zucchini and chili pepper. Beat the eggs with the crème fraiche and put the egg and vegetable mixture in the pumpkin.
Put the pumpkin on the smoking board and place it on the grill of the barbecue. Finally, place the caps back on the pumpkin and grill the pumpkin with direct heat at 150-175°C to a core temperature of 75°C.