First, wash the pumpkin and then cut it as you’d like, it could be lengthwise or into medium cubes. Throw away the seeds and set the pumpkin aside.

Meanwhile, get the seasonings you’re going to use ready. In a bowl, pour the oil, the coriander or rosemary seeds (or the fines herbs instead), the salt and the pepper. Mix until everything is well integrated.

Next, add the pumpkin pieces into a plastic bag and add to it the mix of seasonings. Close the bag and shake so the seasonings mix with the pumpkin pieces.

Place all the seasoned pumpkin pieces onto a tray, and take them to the oven which must be pre-heated at 180 °C, which must have heat in the upper part and a fan in the lower part.

Roast for 30 or 45 minutes until the edges are brown and the pumpkin is tender. The time depends on the kind of oven and the size of the pumpkin.

You’ll know it’s ready if when you prick it with a fork in its middle, the fork goes in easily.