Heat oil in a large pot over medium heat, add onion, garlic, and ginger, and saute until onion is soft, about 3 minutes.

Stir in green onion, thyme, Curry Powder, cumin, allspice, and cayenne pepper, and cook until fragrant.

Cover the pot, and bring it to a boil. Reduce to simmer and cook until pumpkin is tender and the sauce is thick about 15 minutes.

My mom used fresh coconut milk in a lot of her recipes, she added it to her stews and curries, and she made lots of cassava pudding, sweet potato pudding, and cornmeal pudding weekly.