Pour buckwheat groats with 4 cups of boiling water, salt, cover and cook over low heat for 20 minutes.
Preheat oven to 180°C. Peel the pumpkin, onion and garlic. Cut the pumpkin into 2 cm pieces. Cut the onion into rather small half-feathers. Cut the garlic in half lengthwise.
Mix vegetable oil with 0.5 tsp. salt, sugar, paprika and curry. Roll the pumpkin in this mixture, then add the onion and garlic, mix and place the vegetables on a baking sheet covered with parchment. Roast until pumpkin is tender, 15 to 25 minutes, depending on variety.
Arrange the porridge on plates in a slide, put the baked pumpkin on top. Drizzle with olive oil and serve.