Recipe Instructions

1. Pre-heat oven to 350 degrees Fahrenheit
2. Line a baking sheet with parchment paper or a reusable silicon baking mat
3. Cut stem off of the pumpkin, creating a flat side at the top of the pumpkin. Use this flat surface to help you stabilize the pumpkin before cutting it in half (as pictured above).
4. Combine 1 teaspoon of the coconut oil with a 1/2 teaspoon of coconut sugar; then melt in the microwave for a few seconds (or use whatever method you prefer to melt the oil).
5. Use this coconut sugar/oil mixture to lightly brush the inside of the pumpkin.
6. Place the oiled pumpkin face down onto the parchment paper (inside of pumpkin should be flat on the baking sheet). Then bake in oven for 40 minutes.
7. While the pumpkin is baking, prepare the rest of your ingredients.
8. Peel off the sweet potato skin, then cut into 1 inch cubes.
9. Coarsely chop the yellow onion.
10. Add the other half of coconut oil to a large pot on medium heat.
11. Once melted, add the onion and saute until almost translucent (about 2 minutes). 
12. Add cubed sweet potato, 2 cups of water, nutmeg, pumpkin pie spice, salt, cumin and garlic powder to the pot.
13. Cover pot and simmer on medium-low until potatoes are fork tender.
14. Remove pumpkin from oven and allow to cool for about 5 minutes. Once the pumpkin is safe to handle, scoop out its contents into a food processor.
15. Add a 1/2 cup of water to the food processor and puree.
16. Once the potatoes are fork tender (they should easily slide off of a fork), transfer the entire contents of the pot and pumpkin puree into a blender. Alternatively, you can add the pumpkin puree to the pot and use a handheld immersion blender to blend the ingredients together.
17. Once the ingredients are smooth and soup-like, transfer the ingredients back into the pot (skip this step if using an immersion blender).
18. Finally, add the can of coconut cream to the pot, stir thoroughly, then cover and allow to simmer for another 15 minutes. TIP: Save a tablespoon of coconut cream for garnish.
19. To serve, ladle the soup into your favorite bowl and garnish with a swirl of coconut cream and pumpkin seeds.
20. ENJOY!