If you use brown lentils, soak them for several hours or overnight.
Remove the seeds from the pumpkin and cut into cubes (in the case of the Hokkaido, you can eat the skin as well). Peel and chop onion and garlic.
Peel ginger and chop very finely. Fry onions, garlic and ginger in hot oil, after a while add curry powder and tomato paste and fry briefly. Deglaze with vegetable broth.
Add pumpkin cubes, lentils and raisins and simmer until pumpkin and also lentils are soft (about 20 minutes).
If the lentils have a longer cooking time (it says so on the package), add only the lentils at first and only add the pumpkin 20 minutes before the end of the cooking time.
Add more salt at the end of the cooking time if necessary. Partially mash with a potato masher to create a creamy consistency. Serve with rice.