One of my cardinal rules of cooking: use what you have. I didn't have a pumpkin, but I did have two butternut squashes from my High Ground Organics CSA box, so, that's what I used.
2 lb fresh pumpkin or squash, peeled and cubed
2 T fresh squeezed lemon juice (this was my own addition because the sauce was sweeter than I wanted)
12 oz. tomato sauce
1 t ground ginger (the original called for fresh ginger which I didn't have on hand)
2 T freshly ground coriander seeds (the original called for 1 T, but I doubled it for more flavor)
1/4 t freshly ground flower pepper
Mix together the rest of the ingredient and add it to the pumpkin mixture. Cover and cook 30-35 minutes over low heat until the pumpkin is cooked and most of the liquid has evaporated.
Mix together the ingredients for the yogurt sauce. Serve with chalow (basmati rice) and nan.