Preheat the oven to 400 degrees F and line a baking pan with parchment paper.

Cut the pumpkin, scrape seeds out after you cut in half and place face down on the baking pan.

Bake for 25-35 minutes until the squash is tender.

Add the avocado oil to a pot on medium-high heat.

Once heated, add the onions and saute for 3-4 minutes. Reduce heat to medium and add the garlic.

Using a spoon, remove seeds from the squash, and then scoop out the squash into the pot. Discard the squash shells.

Mix everything together well then add the curry paste, curry powder and pepper.

Add the vegetable broth, coconut milk, soy sauce and maple syrup and bring to a boil.

Reduce heat to low, then cover and let simmer for 15 minutes.

Transfer the soup to a blender (or use an emulsion blender) to puree the soup.

Garnish with coconut milk, cilantro and sesame seeds.