For the pumpkin syrup, cut the pumpkin in half and scrape out all the seeds and soft stuff. Place on a baking tray with the skin side down and bake in the oven at 180 degrees for about 40 min. Test with a chopstick.
When the pumpkin is soft, puree it. Put the puree in a large saucepan with the cinnamon stick, sugar and water and boil for about 4 min until bubbly.
Then fish out the cinnamon stick and pour the syrup into clean bottles.
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