In 10-inch skillet, melt butter on medium heat. Add shallots and cook 5 minutes or until golden brown - constantly stirring. With slotted spoon, transfer to paper towels to let drain. In skillet, add ginger and curry powder. Cook for 1 minute. Stir in pumpkin and salt. Heat thoroughly, stirring. Garnish with shallots and serve. Creates 4 servings.