Pumpkin Soup

0 Gather all your ingredients and set crock pot to low.
1 Remove the outer skin of pumpkin with a knife, then cut off the top and then directly down the center. Once cut in half, use a spoon to scrape out the seeds.  Chop the pumpkin into cubes.
2 Rough chop the onion and bell pepper. Set aside.
3 Adding ingredients one by one into crock pot: pumpkin, onion, bell pepper, garlic, salt, pepper, pumpkin spice, vanilla, vegetable stock, vinegar and olive oil.
4 Place a lid on the crockpot and turn it on low for 7 hours (or high for 3 ½). After 7 hours, pour in coconut cream, put lid back on, and cook for another hour.
5 After 8 hours total on low in the crock pot, it’s time for blending. Using an immersion blender, puree all the chunks of vegetables.
6 Serve soup in bowls and top with more coconut cream and fresh chives (and cilantro if preferred).