In a large pot, gently sauté the onion in half a cup of coconut water until transparent. Add in the garlic and the curry powder. Mix well. Add the chopped pumpkin and the remaining coconut water. Bring to the boil and then leave to simmer until the pumpkin is soft. Allow to cool for 15 minutes, then blend in the cooking pot with a bar mix until smooth and creamy. To serve, transfer into a bowl and top with the desired amount of chilli flakes and coconut yoghurt. Enjoy!