Chop Pumpkin and Sweet Potatoes into large squares. Drizzle 2 tablespoons of olive oil over the vegetables. Rub in to distribute evenly.
Roast at 180 degrees for 20 minutes.
Heat pan. When hot, add 2 tablespoons of coconut oil, then add chopped onions, smashed garlic and ground cumin. Fry stirring constantly till the onions are soft and take on a colour. This should take approx. 3 - 4 minutes.
Add the roasted sweet potato and pumpkin to the pan. Then add the coconut milk, vegetable stock, and salt and black pepper to taste. Cover and allow to simmer on low to medium heat for 10 - 15 minutes.
Take off heat, and using an immersion blender, puree the mixture and serve.