In a large pot on medium-high heat, add coconut oil, diced onion, and diced garlic. Sauté until translucent and slightly golden.
Add spices and pumpkin.
Add vegetable broth and coconut milk. Bring to a boil.
Reduce heat, and simmer for about 30 minutes.
Remove from the heat and carefully use an immersion blender to blend in onions. Blend until smooth.
Toss pepitas with spices, sugar, and oil.
On a baking sheet lined with parchment paper, roast at 325℉ for 20 minutes or until golden brown.
Serve in bowls or large mugs. Top with creme fraiche or heavy cream. Add roasted pepitas.
Nutrition information is for the soup only. GarnishAdd extra for pepitas and creme fraiche. How to Roast a Pumpkin
Preheat your oven to 425℉
Place the entire pumpkin on a baking sheet and place it in the oven.
Roast for about an hour.
Remove the pumpkin and let it cool.
Once the pumpkin is cool, cut it in half and scoop out all the seeds.
Scoop out the pumpkin flesh.
Freeze This Pumpkin Soup:This soup freezes really well. I like to freeze it in single-serving containers so that I can reheat it easily. It's perfect to pack for a work lunch. The soup will be mostly thawed by lunch and then you can reheat it in the microwave or 3 or 4 minutes.