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Heat the ghee and olive oil in a large soup pot over medium heat.
Add the onion and cook until it turns translucent, about 5 minutes.
Add the salt, pepper, and sage and cook for 1 minute more.
Add the maple syrup to the pot and let it cook until it starts smelling sweet and begins to caramelize, about 3 minutes.
Add the pumpkin and chicken stock to the pot and simmer for 10 minutes.
Blend the soup using an immersion blender (or work in batches to blend it in a regular blender) and then stir in the coconut milk.
Season to taste with salt and pepper.
If you'd like to make the topping, cook about ½ cup of chopped bacon over medium heat until it is almost crispy.
Remove all but 2 tablespoons of the grease then add ¼ cup of raw pumpkin seeds