Heat the oven to 350 degrees Fahrenheit.

Cut off the stem end of the pumpkin and then split the pumpkin in half vertically. Scoop out the seeds and stringy pulp. Put the two halves of the pumpkin cut side down on a baking sheet and bake for 50 minutes or until a fork easily pierces the pumpkin flesh all the way through. Scoop out the pumpkin flesh and discard the skin.

In a large pot or dutch oven heat the oil over medium high heat. Cook the onion and garlic until translucent, about 5 minutes. Add the bay leaf, garam masala, pumpkin, stock or broth and 1/2 teaspoon of salt. Bring to a boil and then simmer for about 15 minutes.

Heat a dry pan over low heat with the sesame seeds. Frequently shaking the pan, toast over low heat until seeds are fragrant. Be careful not to burn.

Turn off the heat and use an immersion blender or a blender (you may need to do this in batches) until smooth. Return to pan and add in the coconut milk.

Taste for seasoning and add another 1/2 teaspoon if needed.

Serve in bowl and top each with a teaspoon of black sesame seeds.