- Step 1
Place pumpkin in medium saucepan and cover with cold water. Place over high heat and bring to the boil. Cook for 15 minutes or until tender. Drain well.
- Step 2
Heat oil in medium frying pan over medium heat. Add cumin and garlic and cook, stirring, for 1 minute or until aromatic. Add pumpkin and cook, stirring, until pumpkin is coated in spice mixture. Remove from heat.
- Step 3
Place pumpkin mixture and yoghurt in the bowl of a food processor and process until smooth. Taste and season with salt and pepper. Stir in coriander. Transfer to a bowl and cover with plastic wrap. Place in the fridge for 1 hour to cool.
- Step 4
Preheat grill on high. Place bread in a single layer on oven trays. Toast under grill for 1-2 minutes each side until light brown and crisp. Serve wafers with cumin dip.
When preparing pumpkin, it's useful to note the bulbous end of a butternut pumpkin has a thin wall of flesh and contains seeds, while the narrow end contains only flesh. Cut the pumpkin in half at the junction of the two. Peel the narrow end, cube, then halve the base. Scoop out the seeds, cut into wedges and peel.