Heat olive oil in a pot over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes.

Add the cubed pumpkin and sauté for 5 minutes.

Pour in the vegetable stock, bring to a boil, then simmer on low heat for 20 minutes until the pumpkin is tender.

Remove from heat and blend the soup until smooth using an immersion blender.

Stir in coconut milk or cream, and season with salt, black pepper, and chopped sage.

Serve hot in bowls, garnished with crispy sage leaves and pumpkin seeds.