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To serve:
Preheat the oven to 180°C. Toss the pumpkin, onions, olive oil, sugar, cumin, curry powder and salt together.
Spread out in a large roasting pan.
Roast for 30 – 40 minutes until soft and golden.
To serve:
Mix the yoghurt with the milk and spoon on top. Scatter coriander and pumpkin seeds over.
Serve with roasted chicken, savoury rice and veggies of your choice.
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