Heat the butter in a pot. Fry the onion until transparent.
Dice the peppers.
Stir in the peppers. Cook for 8-10 minutes until peppers are soft, stirring occasionally.
Season with salt and pepper.
Add the vegetable broth and cream Cover the pot and bring the mixture to a boil.
Stir in the gochujiang.
Lower the heat and simmer for 30 minutes.
Use a stick blender to puree the soup.
Cook for another 5 minutes.
Season with salt and pepper.
Transfer the soup to bowls & serve.