In a saucepan on medium heat, melt the coconut oil and fry the onions until it translucent and beginning to brown.
Add the pumpkin and garlic and fry for another minute.
Add and mix in the coconut milk, water, salt, sugar, curry powder and garam masala and bring to a boil.
Turn the heat down to low-medium and simmer until the pumpkin is tender and the sauce thickened considerably. Stir occasionally. This takes approximately 15-20 mins.
Toast the nuts or seeds in a small frying pan on medium high heat. Once they start to toast, they brown quickly, so watch out not to burn them.
Notes
Mix things up by replacing some of the pumpkin with other seasonal vegetables like potatoes and carrots, or even apples, which are surprising fit and make for a great autumnal combination of flavours.