Drain and rinse the beans, then place them in a large saucepan and cover with plenty of cold water. Bring to the boil and simmer for about 2 hours or until tender. Drain well.
Preheat the oven to 200 degrees C. Remove the seeds and fibres from the pumpkin, then cut off the hard skin and cut the flesh into 4cm cubes.
Put the pumpkin in a bowl and add the potatoes, carrots, parsnips and zucchini. Drizzle over the olive oil and toss to coat the vegetables evenly. Stir in the garlic and season with salt and pepper.
Lay the rosemary sprigs on the bottom of a large roasting tin and spread the vegetables on top in a single layer. Roast for about 30 minutes, turning once, until lightly browned.
Remove from the oven and stir in the drained beans, cider and stock. Cover the tin tightly with foil, then return to the oven and cook for a further 20–25 minutes or until the vegetables are tender. Before serving, remove the rosemary stalks and garnish with fresh rosemary sprigs.