Begin by selecting a fresh Chinese pumpkin. Wash the skin thoroughly, then peel away the outer layer using a sharp vegetable peeler. Cut the pumpkin into uniform cubes, about 1-inch in size.

Preheat your oven to 400°F (200°C). Toss the pumpkin cubes in a large bowl with olive oil and your choice of spices. Spread on a baking sheet and roast for 25-30 minutes, until tender.

In a pot, heat olive oil, sauté onions and garlic for 3-4 minutes. Add cubed pumpkin and broth, boil, then simmer for 20 minutes until tender. Blend until smooth and stir in coconut milk.

For steaming, fill a pot with an inch of water, bring to a boil. Arrange pumpkin in a steamer basket, cover, and steam for 10-15 minutes, drizzling with soy sauce.

Combine rice and water or broth in a saucepan with ginger. Simmer for 40 minutes, add pumpkin, and cook for an additional 10-15 minutes.

Mix grated pumpkin, ground pork (if using), soy sauce, and spices in a bowl. Place filling on dumpling wrappers, moisten edges and seal, then steam for 10-12 minutes.

Serve the dishes together for a delightful feast, celebrating the flavors and versatility of Chinese pumpkin.