Pumpkin goes really well in dahl/curry: fry onion, garlic and fresh ginger a little oil, add a few teaspoons each of ground cumin, corriander and tumeric, add a couple of cups of red lentils (sometimes I use half brown lentils), cover with water and cook gently for half an hour or so until it's a bit like porridge - topping up water so lentils don't burn on bottom. Add pumpkin and some coconut cream or milk if you have it. Serve with rice, unsweetened yoghurt and fresh corriander if you have it.