Cook the pumpkin cubes in the microwave for 7 or 8 minutes, or until soft. Blend until smooth and let it cool down.

In the meantime, melt the yeast in the lukewarm water and set aside to activate until frothy.

Put the flour, pumpkin puree, yeast and water, salt and extra virgin olive oil in the bowl of a stand mixer fitted with the hook attachment and knead until smooth.

Make into a ball and keep in a warm place to rise until it doubles in volume (about 2 hours).

Deflate it and make it into a ball again. Put it on a baking tray lined with baking paper and let it rise for 40 minutes.

With a very sharp knife cut the top into 8 parts (just the surface!). Put some pepitas on the top.

Bake it in a pre-heated oven at 200°C – 390°F for 35 minutes or until cooked through.

Let it cool down completely before serving.