Heat coconut oil over medium/high heat in a large pan. Add chopped potato, onions, ginger, garlic, curry powder, and cumin. Cook for 8–10 minutes, until fragrant and beginning to brown.
Add pumpkin, coconut milk and broth. Stir until well combined. Bring to a boil and boil for 3 minutes, stirring frequently.
After 3 minutes, cover and simmer until potatoes are soft, 10 minutes, stirring occasionally. Uncover and simmer for about 5 minutes, stirring occasionally, to thicken. Stir in Sriracha.
Stir in cilantro and devour!