Preheat the oven to 200°C. Cut the pumpkin up into big chunks. Rub in the avocado oil, cumin, smoked paprika and a pinch of salt and pepper. Roast in the oven for 40 minutes until golden and cooked through.
While this is cooking, place the maple syrup and pecans in a pan. Toast the pecans in the maple syrup for 3 minutes, stirring well until they are golden. Leave to cool.
Remove the seeds of the pomegranate. Drain the lentils from the tin.
When the pumpkin is cooked through, throw the blueberries, lentils, a pinch of salt and the olive oil into the roasting tray and stir well. Place the tray back in the oven for 5 minutes to roast a little longer then remove and serve with the pomegranates and pecans sprinkled over the top.