Preheat the oven at 200 degrees Celsius.
Cut the pumpkin in two lengthways, remove the seeds and cover each half with some olive oil.
Put the two halfs, cutting edge down, on the baking paper and roast the pumpkin for about 45 minutes until the flesh is soft. Pick with a fork to check. Leave the pumpkin to cool down a bit and squash the flesh in a bowl until it is a puree. Bring to taste with cumin, chili powder, maple syrup and salt. Mix some lime juice and olive oil through the lentils and bring to taste with some salt. Bring to taste the yoghurt with some salt and lime juice as well. Slice the avocados.
Heat the pita breads for a short time in a dry frying pan. Cut them open and cover the insides generously with the pumpkin puree. Add a table spoon of lentils and a few slices of avocado. Drizzle some yoghurt and garnish with coriander, pumpkin seeds and some chili powder if you like.
