If you haven't already, start roasting your pumpkin. Cut it into wedges and remove the seeds and roast at 400 degrees Fahrenheit for about 40 minutes. The flesh should be very soft and begin to pull away from the skin.
Allow to cool once done, you may only use about half of a small roasted pumpkin.
In a small skillet, add enough oil to coat the bottom of the pan and bring up to 360 degrees Fahrenheit. Add several sage leaves and fry for about 30-40 seconds until crisp. Remove to a plate and set aside.
In the same skillet, saute chopped shallots until soft but not browned and then add the chopped garlic and saute for another minute.
In a high power blender or food processor, add 2 cups of cooked pumpkin, vegetable stock, Greek yogurt, maple syrup and spices and blend until smooth.
Pour soup into bowls and garnish with fried sage leaves and an extra dusting of paprika and a drizzle of olive oil.