In a saucepan, pour the vegetable oil of olein and put the onion, chopped into half rings like carrots. Fry the vegetables until al dente.
Peel the potatoes and cut into small cubes, add to the pan and fry with the vegetables for a couple of minutes. Add water and peeled pumpkin from the skin and seeds, cut into small cubes. Turn down the heat.
When the soup boils, add all the spices and salt. Grate the ginger on a coarse grater and add to the soup. Stir and cook the soup over low heat until the vegetables are fully cooked. Puree the soup with an immersion blender.
Pour in the cream and mix. Put the soup on the stove again and let it boil. When serving, add the sesame seeds to the plate.