Cook pasta al dente, according to package directions.

Preheat oven to 375 degrees F.

Dice onion finely, and mince garlic.

Heat 1 tablespoon olive oil over medium heat in a large sauce pan or dutch oven. Add onion and garlic and saute for a few minutes until the onion is translucent.

Add the pumpkin puree and plain yogurt, stir until smooth, cooking for a minute.

Turn the heat down to medium low. Pour in the chicken broth and  paprika, stir until smooth, cooking for 3-5 minutes.

Shred both kinds of cheese, and keep separate.

In a bowl, toss the flour and the Gouda cheese together.  Then add in all of the Gouda cheese to the sauce.  Reserve the 1/2 cup sharp for later. Stir until melted.

Season with salt and pepper to taste.

Add cooked pasta to sauce, tossing gently to combine. Spoon into a baking dish.

Top the pasta with the remaining cheddar cheese, and breadcrumbs.  Bake for 12-15 minutes and serve.