Wash the pumpkin, remove the skin and cut it into pieces of the same size.
Remove any remaining seeds and place the pumpkin in a large pot.
Cover with cold water and add plenty of salt. Leave to cook for half an hour.
We will know it is ready when it can be easily pricked with a fork. Take it out and let it drain.
We make a cream with the pumpkin.
Add the olive oil Castillo de Canena Arbequino al Humo de Roble, salt, cinnamon and a splash of milk (if it is not already too liquid).
Mix well and garnish with the toasted seeds.