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.