Preheat the oven to 180°C and line a baking dish with paper.
Prepare the pumpkin by de-seeding and placing into the baking dish. Spread the bumbu paste on top of each piece. Be generous. Drizzle with EVOO and season with pink salt flakes.
Roast 30 minutes. Increase temperature to 200°C and roast a further 10 minutes.
Serve hot with dollops of yoghurt, fresh herbs and sliced chillies and all the seeds, nuts you desire.