Dice onions and garlic, and add to a large pot with coconut oil. Bring to medium heat and cook veg stirring often until onion turns translucent (10 mins).
Cut pumpkin in half and scoop out seeds. Chop pumpkin and potatoes into small cubes. Add veg to pot with a generous pinch of salt. Pour in vegetable stock and bring to low simmer. Then add curry powder, cinnamon, paprika, sea salt and pepper. Simmer soup on low heat for 30 minutes, or until veg is very soft.
Puree soup using a hand blender, or blend in a stand mixer until smooth. Optional to add splashed more stock for desired consistency.
Stir in coconut cream, and add more sea salt and pepper to taste.
Soup will keep in fridge for up to one week. Nutrition information is a rough estimate.