For the Roasted Pumpkin:
Preheat your oven to 220°C/430°F (200°C fan). Line a baking tray with parchment paper.
Peel, deseed, and cut the pumpkin into 3cm / 1.2″ cubes. You should have around 1kg of pumpkin pieces.
Place the pumpkin in a large bowl, and toss with olive oil, garlic, salt, and pepper.
Spread the seasoned pumpkin evenly on the prepared tray. Roast for 20 minutes, then turn the pieces over and roast for an additional 7 to 10 minutes, until golden but still holding their shape.
For the Lemon Yogurt Sauce:
In a small bowl, mix together the Greek yogurt, garlic, lemon juice, olive oil, salt, and pepper.
Set the sauce aside for at least 10 minutes to allow the flavors to develop.
For the Pine Nuts:
Heat a skillet over medium-high heat (no oil needed).
Add the pine nuts and toast them, stirring frequently, until lightly browned and fragrant. Remove from the pan and set aside.
To Serve:
Arrange the roasted pumpkin in a mound on a serving plate.
Drizzle the yogurt sauce over the top and add a light drizzle of olive oil if desired.
Sprinkle with toasted pine nuts, fresh coriander, and a pinch of sumac or paprika.
Serve hot, warm, or at room temperature, depending on your preference.