1While the pumpkin bakes in the oven, clean and peel the mushrooms.
2Combine the spices (1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon coriander seeds, 1/2 teaspoon cumin, 1/2 teaspoon Sichuan pepper) in a mortar and then transfer them to a container.
3Add 6 tablespoons of soy sauce, 4 tablespoons of oil, and an abundant pinch of salt to the spices.
4Divide the mushrooms in half, toss them in the marinade, and let them rest for at least an hour.
5Soak the skewers in water.
6Cook the pumpkin in a baking tray with parchment paper and a drizzle of oil at 180 °C for 40 minutes.
7Prepare the pumpkin mayonnaise by blending the cooked pumpkin with the remaining oil, soy milk, 2 tablespoons of lemon juice, and a pinch of salt until smooth and silky.
8Thread the mushrooms onto the skewers.
9Lay the skewers on a baking tray and cook in a ventilated oven at 180 °C for 20-25 minutes, turning halfway through.
10Serve hot with pumpkin mayonnaise and toasted sesame.