The secret is to avoid overcooking the pumpkin. When you overcook pumpkin, it becomes mush and loses all the great taste as well as many nutrients and enzymes. 
1. Clean and dice the pumpkin into 2-inch cubes, cook with a little sea salt and freshly ground black pepper.
2. Bring to boil, simmer for about 10 minutes, prick with a fork to see if it is cooked. You want it cooked but slightly crunchy.
3. Remove the skin and save the seeds for a smoothie or toast them in the pan to make pepitas (Spicy Mexican pumpkin seed snack, after they have dried.
4. Blend the pumkin with some of the boiling liquid.
5. Mix 2 cups of whole wheat flour with 1/2 cup of the pumpkin puree, 1/2 teaspoon of sea salt, 2 tablespoons of honey (optional). Mix well, knead for about 5 minutes, cover, leave for at least 40 minutes, ideally 4-5 hours.
6. Roll, cook on low heat with sunflower oil, for about 3-4 minutes per side. Slow is best :).
7. Cover with a clean kitchen towel then put in the hotpot. Serve with madondo/ndengu and managu/terere. Delish.