In a large nonstick skillet, heat oil. Add chopped garlic and leaks. Saute for a few minutes.
Sauté onion until translucent. Mix in the pumpkin. Add the rosemary leaves separately to the pan. Mix everything.
Mix well with salt.Mix in 2 cups vegetable broth. Bring the mixture to a boil.
Now cover the saucepan and let it simmer for about 10-12 minutes, or until the pumpkin is tender.
Turn off the heat.Blend the pumpkin mixture until smooth. Strain the soup into a separate pan, and return it to heat.
To adjust consistency, add the remaining stock. Mix thoroughly.Mix in crushed black peppercorns smoked paprika and salt.
Allow boiling for a few minutes. Turn the heat down.Place the soup in a bowl. Garnish with crushed black peppercorns, toasted pumpkin seeds, and breadsticks.