Preheat oven to 180° degrees Celsius and line a baking sheet with parchment paper.
Using a sharp knife, cut off the tops of the sugar pumpkin and then halve it. Use a sharp spoon to scrape out all of the seeds and strings.
Brush the flesh with oil and place face down on the baking sheet. Bake for 45-50 minutes or until a fork easily pierces the skin. Remove from the oven, let cool for 10 minutes, then peel away skin and set pumpkin aside.
To a large saucepan over medium heat add 1 Tbsp olive oil, shallots and garlic. Cook for 2-3 minutes, or until slightly browned and translucent. Turn down heat if cooking too quickly.
Add remaining ingredients, including the pumpkin, and bring to a simmer.
Transfer soup mixture to a blender or use an emulsion blender to puree the soup if you like a creamier texture. If using a blender, place a towel over the top of the lid before mixing to avoid any accidents. Pour mixture back into pot.
Continue cooking over medium-low heat for 5-10 minutes and taste and adjust seasonings as needed.
In a small skillet over medium heat, dry toast sesame seeds for 2-3 minutes, stirring frequently until slightly golden brown. Be careful as they can burn quickly. Remove from pan and set aside. (Not shown in video)
Blanche kale in boiling water for about 2 minutes.
Serve with kale and toasted sesame. Recipe serves 1-2. Leftovers keep in the fridge for up to a few days, and in the freezer for up to a month or more.