Preheat the oven to 350 degrees F

Line a baking sheet with aluminum foil or baking paper.

Place the pumpkins in the oven and bake for 30 -40 min until you can easily run a fork through them.

Let cool, peel & de-seed

Peel and dice the onion

Heat the same oil and fry the onion until transparent.

Stir in the pumpkin. Cook for 5 minutes, stirring occasionally breaking up any big pieces of pumpkin.

Add the vegetable broth and cream  Cover the pot and bring the mixture to a boil.

Stir in the gochujiang and tahini.

Lower the heat and simmer for 20 minutes.

Toast the sesame seed in a naked frying pan and set aside.

Use a stick blender to puree the soup.

Cook for another 5 minutes.

Season with salt and pepper.