I think pumpkin goes very well with spices and why not with curry also. I did it with bulgur, but I think it will taste wonderfully with rice and maybe even with chicken instead of shrimps. Again it´s all a matter of what your´re in the mood for (or whatever is available in you fridge).
Pumpkin and shrimp curry
1 small hokkaido pumpkin per person (or make it a bigger one for 2, for example)
1 cup of bulgur
2 cups of vegetable broth
1 cup of spinach
1 small onion
2 garlic cloves
1/2 cup of tomato in small pieces (can be canned)
1 cup of shrimps (no skins, can be precooked)
your favorite curry powder to taste
oil, salt and pepper to taste
2 tablespoons of bread crumbs per pumpkin
Cut the pumpkin above middle in order to make a sort of bowl and lid. Remove all seeds, sprinkle with olive oil, salt and pepper and cook in the oven until the inside of the pumpkin is soft. Let it cool down and scrape the inside of the pumpkin, trying not to make any holes on the "shell". Chop the pumpkin "meat" in smaller pieces and reserve.
In a pan soften the chopped onion and garlic until slightly brown. Add the curry powder letting it toast for a couple of minutes. Fold in the bulgur mixing it well to get all the spices involved. Add the chopped tomato and pumpkin, and the broth letting it cook until the the bulgur is soft and most liquid evaporated. Add in the spinach and the shrimps cooking for another 2 to 3 minutes. Distribute the mixture in the pumpkin(s) and top with bread crumbs and a sprinkle with coriander or other herb to taste. Take to the over for a couple of minutes until the breadcrumbs are golden. Serve with the pumpkin "lid" on.