In a medium pot or skillet, heat oil over medium-low heat. Add cumin seed and toast for 30 seconds.
Carefully add onions to the hot oil and saute, stirring occasionally, for 5 minutes.
Add garlic to the pan and sprinkle the curry powder over everything. Cook for 30 seconds.
Add the pumpkin and the salt. Pour over the stock. Stir to combine, then cover with a lid.
Cook gently for 15 minutes until pumpkin is tender, yet still holds its shape. The pumpkin will go from brightly coloured to dull.
Move some of the pumpkin to the side and whisk in the coconut milk. Reduce heat to low and cook for an additional 5 minutes. Taste for seasoning and serve over rice or with naan.