Remove pits from pumpkin. Add salt and pepper to taste, thyme, garlic and grated ginger root, cover with foil and bake for 40-50 minutes at 160 degrees.
Remove pumpkin, cool and puree. Spread the pumpkin puree over the tortilla. Put lightly fried bell peppers, sun-dried cherry tomatoes, olives, poached cauliflower and broccoli on the puree. Add pickled cactus on top.
Bake in the oven for 8-10 minutes at 180 degrees. Sprinkle with cilantro when serving.