Dice onions and garlic, and add to a large pot with coconut oil. Bring pot to medium-low heat, and cook veg stirring occasionally for approx. 10 minutes, or until onion turns translucent.
Cut pumpkin in half and discard the seeds. Chop pumpkin and potatoes into roughly chopped pieces and add to the pot (no need to remove the skins). Add a pinch of salt. Cover pot with lid and let the vegetables sweat, stirring occasionally for 15-20 minutes, or until slightly softened.
Add vegetable stock to the pot and bring the soup to a simmer. Add curry powder, cinnamon, paprika, sea salt and pepper and simmer soup on low heat for 20 minutes, or until veg is very soft.
Puree soup using a hand mixer, or a blender, until completely smooth.