Preheat the oven to 200°C (390°F) and line a baking sheet with parchment paper.

Cut the small pumpkin into evenly sized wedges, removing the seeds and tough inner fibers.

Place the pumpkin wedges in a mixing bowl and drizzle with 2 tbsp olive oil.

Season the pumpkin with 1 tsp paprika powder, 1/2 tsp ground cumin, 1/2 tsp ground coriander, and salt to taste.

Toss the pumpkin wedges until they are evenly coated with the oil and seasonings.

Spread the seasoned pumpkin wedges in a single layer on the lined baking sheet.

Bake the pumpkin for 20 to 25 minutes, until tender and browned at the edges.

Combine 5 tbsp soy yogurt, 1 tsp white wine vinegar, 1 tsp chili sauce, and salt to taste in a clean mixing bowl.

Stir the soy yogurt mixture until smooth, then set the dip aside.

Add 50 g puffed quinoa and 30 g mixed seeds to a dry frying pan.

Toast the quinoa and seeds over medium heat, stirring often, until fragrant and lightly golden.

Season the toasted quinoa mixture with a little salt and the remaining 1/2 tsp ground cumin.

Add 1 tbsp maple syrup to the pan and stir until the granola is lightly caramelized.

Transfer the savory granola to a bowl or plate and let it cool until crisp.

Divide the roasted pumpkin wedges among 3 serving plates and add the soy yogurt dip.

Sprinkle the cooled savory quinoa granola over the pumpkin and serve immediately.