Put the pumpkin, 2 1/2 cups of flour, yeast, shortening, and salt in a bowl. Knead until smooth. Add more flour if necessary.
Roll out the dough over a floured surface using a rolling pin, until it is 1-cm thick. Cut 2-inch diameter circles and pierce a hole in the middle with a knife.
In a deep pan, heat the oil over medium heat. Fry the sopaipillas on both sides until golden, take them out, and lay them on a paper towel.
For the sauce, put the molasses, water, cinnamon, and orange zest in a pot. Heat it over medium heat and stir with a spoon so that the sugar dissolves. Once it boils, add the berries.
Add the cornstarch and stir. Remove from the heat and add the sopaipillas one by one. Serve hot.
Crepe filled with mixed berries and Nutella sprinkled with powdered sugar and served with a scoop of ice cream