Add the vegetable broth, pumpkin, onion, carrots, sugar, garlic, ginger, chili powder, cinnamon, and salt to the slow cooker.
Set the slow cooker on high for 2 hours or low for 4 hours.
Once it’s done in the slow cooker, turn off the heat and add the coconut cream.
Use an immersion blender or transfer to a blender and blend until smooth.
Keep warm while you prep the toppings.
Heat the avocado oil in a pan over medium heat and add the sage leaves. Fry for 1 minute and then flip the leaves. Fry the other side for just another minute.
Divide into bowls. Top with the fried sage, crack pepper, nuts, puffed quinoa, croutons, cheese, or whatever else you like!