Wash the Hokkaido, cut in half and remove the kernels. Then cut into narrow slices, place on a baking sheet and pour a sufficient amount of olive oil (about 100 ml). Then season with cumin, curry, salt and pepper and mix well with your hands. Bake in the oven at 180 degrees for about 30-45 minutes, until the pumpkin wedges are soft.
Basmati goes well with it.
Tip: Add 2 crushed cardamom pods to the rice water while cooking.
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