Cut the pumpkin in half from the top to the bottom and scoop out all the seeds with a spoon.
Place the pumpkin cut side up on a sheet pan lined with parchment paper and rub the olive oil all over both cut sides (not the skin side) then sprinkle with salt.
Roast for 45-60 minutes until the flesh is soft an pierces easily with a knife (you can also hit it with the broiler for about 2 minutes at the end if you want a little char).
While the pumpkin roasts, in a small saucepan on medium low, heat the blackberries and adobo until it becomes a sauce that coats the back of a spoon, about 15 minutes.
Once the pumpkin is roasted, pull it out and let cool for 5 minutes and then drizzle with the blackberry sauce and serve hot or room temp.