Creamy Coconut and Pumpkin Soup with Toasted Pepitas and Cream Fraiche

3 tablespoons olive oil
2 garlic cloves, minced
1 bunch spring onion OR 1 large sweet onion
1 lb. or 3 heaping cups pumpkin, cubed

1 lb. or 3 heaping cups celeriac, cubed
32 fl. oz. vegetable broth
10 thyme sprigs
1/2 teaspoon celery seed
1 tablespoon sage, dried
1 teaspoon coconut oil
1 teaspoon maple syrup
1/4 cup raw pepitas
1/2-3/4 cup coconut milk or cream
1/4 cup greek yogurt (optional)
Sea salt to taste
Freshly ground pepper

In a large saucepan add olive oil, garlic and onion. Sautee over medium heat for 5-7 minutes. Slowly pour in vegetable broth with cubed pumpkin and celeriac.

Bring mixture to a boil, then add thyme sprigs, celery seed and sage. Lower to a simmer and cover for 30-35 minutes or until pumpkin is tender.

While soup is cooking, add raw pumpkin seeds to a large skillet over low heat. Stir often until pepitas are toasted and smell nutty. Set aside to cool.

When soup is done cooking, remove thyme stalks (all leaves should have fallen off during cooking) and stir in maple syrup, coconut oil and coconut cream. Season with sea salt and pepper.

Use a hand immersion blender to puree soup until smooth (or your preference of texture). Serve soup warm topped with toasted pepitas and a drizzle of greek yogurt