INGREDIENTS
1
small Hokkaido pumpkin, about 750 g/ 26.5 oz (butternut squash or other kind of tasty pumpkin can be used instead)
2
garlic cloves
1 tsp
ground cumin
1/2 tsp
ground coriander
1 tsp
hot paprika powder
1/2 tsp
turmeric powder
3 tbsp
olive oil
salt and pepper