Heat oven to 400F. Depending on size of pumpkin, cut into two or four pieces.
Place pumpkin pieces cut side down onto shallow baking sheet lined with parchment paper.
Roast pumpkin for 40-50 minutes or until texture is soft.
Allow pumpkin to cool enough to be easily handled.
Melt ghee in stock pot. Add onions and sauté for 5 minutes or until onions are translucent. Add garlic, turmeric, sage and thyme and sauté for another 3 minutes while stirring.
Scoop out pumpkin flesh and add to stockpot with onions, garlic and herbs. Add stock or broth and 1/2 cup coconut creme. Salt and pepper to taste.
Blend with an immersion blender until smooth.
Serve in ceramic bowls. Drizzle with reserved coconut creme, sprinkle with dried or fresh sage.