Peel and scoop out the seeds from the pumpkin. Reserve a few tablespoons of the pumpkin seeds. Rinse the pumpkin seeds and pat dry.
In a dry skillet, toast the pumpkin seeds until golden.
Slice pumpkin into 1/2" slices.
In a saucepan, combine coconut milk, salt and sugar. Bring to a boil.
Add pumpkin and bring back to the boil. Reduce heat to medium and simmer for 15 minutes, until pumpkin is tender.
To serve, garnish with toasted pumpkin seeds.