Peel and seed pumpkin. The best way to go about this is to cut it into a few large chunks, scrape out the seeds and pulp, then go at the outside with a peeler or sharp knife. Cut the flesh into ½ to 1 inch cubes. Set aside.

Heat oil over medium heat in large skillet. Add onion and sauté for about five minutes, or until onion begins to soften.

Add garlic, ginger, cumin, cinnamon and turmeric, and continue to sauté until fragrant, about one minute.

Add chili paste, salt, sugar, broth, tomato paste and pumpkin. Bring to simmer.

Cover and simmer for 15 to 20 minutes, or until pumpkin is very tender, adding additional broth (up to 1 cup) if the mixture becomes too thick. Taste test and adjust seasonings as needed.

Divide onto places with basmati rice. Top with cashew cream and cilantro.