• Heat the oil, and saute the sliced onions until golden.
• Add the ground cumin and coriander and stir for 2 minutes.
• Add the pumpkin, tamarind, jaggery, coconut milk and vegetable stock, bring to the boil and simmer until the pumpkin is tender.
• Blend to a puree, then season to taste.
• Garnish with Coriander.