• Heat up 1 tablespoon of olive oil in a Dutch oven over medium high heat until shimmering then saute the onion for 4 minutes, stirring occasionally.  Add the garlic with a sprinkle of salt and pepper, and saute for one minute.
• Pour in the white wine and scrape the brown fond off the bottom of the pot with a wooden turner.
• Add the vegetable broth, canned pumpkin puree, sweet potato, and apple, then add the dried spices and stir. Cover and bring to a boil then reduce the heat and let simmer for 25 minutes.
• Remove the pot from the heat.  Working in small batches, puree the soup in a blender.  Remove the center handle on the blender lid to let the steam escape, cover the hole with a folded kitchen towel, and blend.
• Once the soup is all pureed, return it to the Dutch oven and pour in the coconut milk.  Let it heat through on medium heat, roughly 5 minutes.
• Serve while it's still hot, and garnish each bowl with a sprinkle of pepita seeds, peanuts, and fresh parsley.

Crockpot Instructions

• Saute the onion and garlic in a frying pan on the stovetop, then deglaze the pan with the white wine.
• Dump all the ingredients except the coconut milk into the crockpot.  Stir and cover. Cook on low for 6 hours, or on high for 8 hours.
• Add the coconut milk during the last 30 minutes and puree until smooth using an immersion blender. Serve warm with roasted pepita seeds, peanuts, and fresh parsley.