This creative fusion dish combines Chinese congee techniques with Indian ingredients. The pumpkin adds natural sweetness and creaminess while boosting the nutritional profile. Kolkata's Chinese immigrant community likely inspired this adaptation, blending their traditional rice porridge with locally available pumpkin. The ginger not only adds flavor but aids digestion - a principle valued in both Chinese and Ayurvedic medicine. During winter months, this becomes particularly popular as pumpkin is believed to have warming properties. Street vendors in some parts of India serve a similar version topped with crispy fried garlic, showing how culinary traditions evolve through cultural exchange.