Curried pumpkin

My hubby recently visited the dentist, so needless to say, he couldn't really chew much. Since he's been having soup and all things liquidised, obviously he's been left craving for something with a bit more flavour. Then I had the bright idea of making some pumpkin, my style:

1 chopped onion
fresh crushed garlic
800g of pumpkin chopped into cubes
500g of beef, chopped, cubed or sliced (optional)
cumin powder
coriander powder
curry powder
mustard seeds
half a cup of sugar
ground cinnamon for extra flavour.
a few pieces of stick cinnamon and cardamom pods
dried chillies

Firstly, boil your pumpkin. You can drop a stick or two of cinnamon into the water. In olive oil or butter, saute the chopped onion and garlic. Once the onion is slightly golden, add the mustard seeds, stick cinnamon and cardamom. If you're cooking meat in the dish, place your meat on top of the onions and cover with water until your meat is cooked. Now, I don't measure my spices, so how much you add depends on how strong you want it. About 1 teaspoon each of cumin and coriander powder; and 1 a half teaspoons of curry powder is enough. When a gravy forms, add your boiled pumpkin, sugar and a little bit of ground cinnamon. If it's cooked soft enough, it will start mashing itself when you stir the pot. Finally add your salt and sprinkle some dried chilli onto it. Serve on a bed of fragrant white rice.