At the start of the next 45 minutes, set your timer for 30 minutes to check on the pumpkin.
Your pumpkin and sautéed vegetables will marry with the curry pumpkin on low heat (around halfway between low and medium) with the lid on. Notice how I’ve not added any liquid. The pumpkin makes it’s own water. I don’t add water until near the end.
At the 30 minute mark, add seasonings. With the same mixing cup used to make the curry paste, mix together one teaspoon of turmeric, one teaspoon of cumin, one teaspoon of garlic salt, and a pinch of crushed or ground red pepper.
Pour this dry spice mixture into your pan and mix gently. Put the lid back and leave alone for another 15 minutes.
Once the pumpkin has been on a low level of about level 3 for 45 minutes it should be soft enough to mash. If 45 minutes have passed and the pumpkin is not soft enough to smash like mashed potatoes, add a little water and turn the stove up to medium. When I add water, I add it in two tablespoon increments about 5 minutes apart. You don’t want to add too much water at one time. If you are getting impatient, then don't add more than ¼ cup of water at any one time.
Salt to taste. I use 1/2 teaspoon. (optional)
Highly recommended is adding the secret ingredient! Sugar. If you prefer a sugar substitute, add erythritol. I start with ¼ cup of either sugar or erythritol, mix and taste, and then if necessary add up to ¼ cup more one tablespoon at a time. Note that ¼cup is 4 tablespoons. I usually only use ¼ cup in mine, but when I want it sweeter, I will add up to ¼ cup more in small increments.