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Peel the pumpkin, remove the seeds and chop into 1 inch cubes. Set aside.
In a large stock pot, heat 1 tablespoon of olive oil and add the onion. Saute for 3 minutes until the onion begins to turn soft then add the garlic cloves. Saute for a further 2 minutes.
Add the pumpkin, vegetable stock, sage leaves and thyme sprigs (whole). Bring to a simmer and let cook for 25-30 minutes until the pumpkin is soft.
Remove the sprigs of thyme, then blend the soup either with a stick blender or in a freestanding blender until completely smooth.
Serve topped with coconut cream, freshly chopped parsley, a drizzle of olive oil and some pumpkin seeds.