Wash and peel the sweet potatoes

Cut the sweet potatoes into 1-inch chunks

Place the sweet potato chunks and broth into a large pot

Bring to a boil and simmer the sweet potatoes for about 20-25 minutes, until the sweet potatoes are tender

Once the sweet potatoes are tender, pour in the pumpkin puree, coconut milk, maple syrup, cinnamon, nutmeg, and cayenne pepper

Simmer for a minute or two

Pour a third of the soup mixture into a high speed blender

Blend until the mixture is pureed and smooth and set aside

Repeat for the remaining two batches of the soup

Add salt and pepper to taste

Serve in pumpkin bowls and top with maple cinnamon roasted pepitas, pomegranate seeds, coconut milk, sage

Preheat oven to 300 degrees Fahrenheit

In a mixing bowl, mix together the pepitas, oil, maple syrup, and cinnamon

Spread evenly on a baking sheet lined with aluminum foil

Bake in the preheated oven for about 25-30 minutes

Serve on top of the soup and save the rest for snacking

Preheat the oven to 400 degrees

Cut the top off of each pumpkin around the stem, it should be about a third of the pumpkin

Remove the lid and scoop out the seeds (this is where I find a grapefruit spoon helps)

Brush the insides and outsides of each pumpkin with olive oil and sprinkle with salt and pepper

Bake in the preheated oven for 20-30 minutes until the pumpkin is tender

Scoop the Pumpkin Sweet Potato soup into the middle of each pumpkin

Garnish with Maple Cinnamon Roasted Pepitas, Pomegranate Seeds, Coconut Milk, and Sage

Serve and Enjoy!