How to Make It
Heat oil in a medium saucepan over medium-high. Add onion and garlic to pan; cook, stirring occasionally, until starting to soften, about 4 minutes. Add curry paste; cook, stirring often, until fragrant, about 1 minute. Add pumpkin, bell pepper, chicken broth, coconut milk, and salt; bring to a boil. Cover, reduce heat to medium, and simmer until pumpkin is tender, 10 to 15 minutes. Using a slotted spoon, remove 4 cups of pumpkin-bell pepper mixture from pan, and set aside.
Place remaining mixture in a blender. Remove center cap from blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid. Process until smooth.
Return pureed mixture to saucepan, and heat over medium. Stir in reserved pumpkin-bell pepper mixture. Place 1 cup rice in each of 6 shallow bowls; ladle pumpkin mixture over rice. Garnish with yogurt, cilantro, and lime wedges.