Kashmiri pumpkin curry

Kashmiri pumpkin curry (serves 4)

1.4kg pumpkin
2 small onions/ 1 large onion
2 cloves garlic
4cm fresh ginger, finely sliced
1 chilli, deseeded and finely chopped
1tsp cumin seeds (roughly crushed)
1tsp coriander seeds (roughly crushed)
4-5 cardamom pods crushed
1tsp ground tumeric
1tsp paprika
1 cinnamon stick, halved
450ml veg stock
150ml double cream
Handful fresh coriander
50 pistachio nuts roughly chopped

Chop the pumpkin into chunks and roast with olive oil, salt and pepper
Meanwhile, finely chop and fry the onion until soft, adding garlic, chilli and fresh ginger as you go. Mix with all the dried herbs (inc cinnamon), cook briefly then stir in the stock. Season and bring to the boil. Simmer for 10 mins and add the pumpkin in when it is cooked. (if pre-preparing can stop and store at this point)

When you are ready to serve, heat the mixture, adding the cream, fresh chopped coriander and nuts at the end.