Fry the spices; cook for 1 min. Add the pumpkin, stir in the tomato purée and 425ml boiling vegetable stock, then return to the boil. Simmer, covered, for 20 mins.
Put the spinach in a colander and pour over a kettle of boiling water until it is wilted. Press with a wooden spoon to remove excess water, then roughly chop. Stir into the curry, then warm through. Serve scattered with crisp salad.