Preheat the oven to 425 F and line a baking sheet with aluminum foil.
Carefully cut the top and bottom parts of the pumpkins and scoop out the seeds.
Rub 1 tablespoon olive oil over the flesh of the pumpkins and place them onto the baking sheet.
Roast for 30 minutes or longer, until the orange flesh is soft. Set aside to cool for a few minutes.
Heat the remaining olive oil in a large pan (medium heat). Once the oil is shimmering, add onion, garlic, and salt to the skillet. Cook, stirring occasionally until translucent (about 6-8 minutes).
To the large pot scoop the pumpkin flesh, onion-garlic mixture and add all of the spices. Pour in the vegetable broth. Bring it to a boil, then let it simmer for about 15 minutes.
Once the pumpkin mixture is done cooking, stir in the coconut cream.
Remove the soup from heat and let it cool slightly.
Add Yacon Syrup.
Transfer the contents of the pot to a standing blender and blend until smooth and creamy. Work in batches trying to not overfill your blender.
Ladle the soup to your "pumpkin bowls”.
Top it with a spoonful of coconut cream or add more Yacon syrup if you’d like. Enjoy with corn bread.