As carving pumpkins are grown for, well err carving, rather than flavour I think they need quite a lot of help. Something which the Thai flavours certainly do.
Flesh from 1 medium pumpkin (or half a small butternut squash)
1 medium potato
1 clove of garlic
1 small onion
1/2 tbsp sunflower oil
200ml can of coconut milk
1 vegetable or chicken stock cube
1/2 tsp red curry paste
3 kaffir lime leaves or zest of 1/2 lemon
1 dessertspoon fish sauce
Roughly chop the onion and fry in a saucepan with the sunflower oil. Once softened add roughly chopped garlic, chopped potato (you don't need to peel it - it's going to be liquidised), and curry paste. Fry for a couple of minutes then add the coconut milk, a can full of recently boiled water, and the kaffir lime leaves or zest. Simmer for 20 minutes until the potato is soft. Liquidise and add fish sauce to taste.