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Preheat oven to 180 degrees
Toss the pumpkin, onions, leek, ginger & garlic in a good drizzle of olive oil, salt & pepper. Roast in the oven until golden, roughly an hour
When the veg are nearly done, melt the butter on low heat until browned. Turn off the heat & whisk in the gochujang & miso paste
Place all the roasted veg (squeeze the garlic out of the skin) into a blender, along with the coconut cream & burnt butter. Blitz until smooth
Cook your malfadine pasta in a pot of salted boiling water until just before al dente
Pour pumpkin puree into a pan, add the pasta, plus about ⅓ cup of pasta water. Toss to coat, then add in the cheeses. Toss until the cheese has melted
Repeat the process until the sauce is as cheesy as you want and as thick or thin as you want
Serve immediately, garnish with chilli crisp oil, more parmesan, spring onion & chives