Preheat the oven to 220C (200C fan-assisted/ 430F).
Place two sheets of foil on a tray. Top with a sheet of baking paper.
Put the pumpkin, rosemary sprigs and garlic in the centre of the tray.
Drizzle with the olive oil and season with salt and pepper.
Bring the sides of the paper and foil up to form a well-sealed parcel.
Bake for approx 1 hour or until the flesh gives no resistance when poked with a knife. Be careful when opening the foil - there will be a lot of very hot steam.
Leave to cool completely.
Finish the dip
When the pumpkin is completely cooled, tip it into a food processor.
Squeeze the soft garlic out of its papery skin and into the food processor. Discard the rosemary.
Add the vegan yogurt and paprika and whizz together until smooth.
Taste and season, as desired.
Spoon into a bowl, season with a little extra black pepper and serve.