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1. Preheat the oven to 190°C.
2. Slice the pumpkin in half. Scrape out the seeds and pulp, set aside. Peel the pumpkin and chop into wedges about 3cm thick.
3. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper. Toss to coat. Bake in the preheated oven for 25-30 minutes, until tender.
4. Place the seeds into a sieve. Rinse under a tap to clean off the pulp. Place onto a baking tray.
Drizzle over 1 tablespoon olive oil. Sprinkle with salt and pepper. Toss to coat. Place into the oven and bake for 18-20 minutes, until golden brown.
5. Meanwhile, place a large pan over medium-high heat. Add the remaining tablespoon of olive oil and the onion, white garlic and ginger with a sprinkle of salt.

Cook, stirring often, for 7-8 minutes, until softened and reduced.
6. Add the curry powder and cook over the heat for one minute, until fragrant.
6. Once the pumpkin is done peel off the skin and add it to the pan along with the vegetable stock.
7. Blend until smooth and creamy. Adjust seasoning to taste.
8. Place the yoghurt into a small bowl.

Spoon the Original Black Garlic paste on top and gently swirl.
9. Serve the pumpkin soup in bowls with dollops of Black Garlic yoghurt, pepitas, coriander and red chilli.

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