I was never particularly fond of pumpkin, so one day I decided to add some spices to it and it has been a favourite ever since.
500g pumpkin chunks
75 g brown sugar (more of you like sweet pumpkin)
10ml curry powder (I prefer it hot, but adapt the amount to suit your taste)
half a teaspoon each of turmeric and cumin powder
a touch of salt
Add all the ingredients to a sauce pan and cook with the lid on until the pumpkin is soft. Remove the lid to caramelize the sauce. Serve with fresh coriander.