Peel, seed, and chop the pumpkin into 1-inch cubes, slice the onion, chop the carrot, and peel, core and chop the apple.
In a large stockpot, heat the coconut oil over medium-high heat.
Saute the fresh pumpkin, onion, garlic, carrot, and apple for 5 minutes or until tender. If using canned/pureed pumpkin, reserve pumpkin until step #5 when adding broth.
Add the salt, pepper, garlic, and sage.
Pour in the broth and bring the soup to a boil.
Reduce heat and simmer for 10 minutes or until the pumpkin is fork-tender.
Use an immersion blender to blend until smooth.
Top with cream and freshly chopped parsley if desired and serve.