Divide the pumpkin in the middle, core and cut into small pieces (the peel stays on). After pitting it resulted in 1100g pumpkin meat. Heat the oil in a saucepan, add the pumpkin pieces. Peel the garlic and onion and cut into fine cubes, add to the saucepan.

After approx. 5 minutes, deglaze with the vegetable stock and cook until soft with the lid closed. Add the dark chocolate couverture and stir, puree finely with a hand blender. Gradually add the pear juice and milk while pureeing. Crush the allspice with a mortar and add to the saucepan with the curry powder. Season to taste with salt, pepper and a little cayenne pepper.

Grate some Parmesan on top of the finished soup and drizzle with pumpkin seed oil.