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Preheat the oven to 180°C/350°F (fan forced).
Place the currants and sliced red onion into a jar.
Place the apple cider vinegar, sugar and salt in a small pot and bring to a boil, then remove from the heat and pour over the onion and currants. Set aside.
Now cut the pumpkin in half across ways.
Scoop out the seeds and rub all over with the olive oil.
Place on a baking tray skinside down. Sprinkle over the cumin seeds, ground cinnamon, salt and pepper and drizzle over the honey.
Bake for 30 to 45 minutes (depending on the size of the pumpkin) or until the pumpkin feels soft when pierced with a knife.
Place the flaked almonds on a plate. Add to the oven when the pumpkin has got about five minutes left to cook.
Make the yoghurt sauce by combining all of the ingredients in a small bowl.
Remove the leaves of the mint and coriander from the woody stems.
Serve the roasted pumpkin topped with the fresh herbs, flaked almonds and the pickled currants and red onion.
Drizzle over the yoghurt sauce and enjoy immediately.
You could roast the pumpkin in advance and reheat in a low oven. Top with the herbs, almonds and pickled onion and currants to serve.