I don't often take pictures, this turned out both good looking and delicious.

The pumpkin soup goes sort of like this:
cut shallots/onions, sautee in olive oil
coarsely chop some hokkaido gourd (red kuri squash etc.) maybe a quarter of one, depending
add whole or halved cloves of garlic (use lots)
Add matsaman curry paste and let things fry in it a bit, then add water.
cut bits of nori seaweed (omit if you don't like, it's rather dominating)
add water to cover everything and let simmer, I think I left it for an hour and mashed it up a bit with the spoon.
Turn off the heat and add finely sliced ginger if you like it. Don't let the ginger boil.

Add yoghurt to taste.

I'm not huge on the usual hokkaido soup recipes because they tend to taste more like chicken broth than pumpkin, which is unfortunate for this delicious vegetable. It makes a nice winter soup.

The rest:
Boil rice as normal. Fry your salmon steak with salt and pepper, toss along the bell pepper once it's almost done.