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Heat a large pot over high heat with the oil.
Add the onion and garlic and fry, stirring occasionally for one minute.
Add the nutmeg and cinnamon, fry for another 30 seconds.
Crumble in the vegetable stock cubes, add cracked black pepper, pumpkin and boiling water bring to the boil covering with a lid.
Boil the pumpkin for 12 -15 minutes or until pumpkin is soft.
Place the cooked pumpkin and the water from the pot into a blender or food processor and blend together until smooth.
Add ½ a cup of the coconut cream into the blender and blend together.
Add the vegan butter to a frying pan once melted add the sage, fry over high heat until crispy.
Serve into a bowl with a drizzle of the remaining ¼ cup of coconut cream on top.
Garnish with a couple of sage leaves or optional chilli flakes.
Serve with a slice of fresh sourdough bread on the side.