Add the coconut oil to a dutch oven or large stock pot and set the heat to medium. Once the oil melts, add the onion and cook until it softens a bit. Add a pinch of salt/pepper, the apple cider vinegar, the sage, and cook until the onion starts to caramelize and turn golden.

Add the pumpkin, a pinch more of salt/pepper, and cook a few minutes until the mixture starts to bubble. Add the vegetable stock, miso, and nutritional yeast to the mixture, then remove the pot from the heat. Using an immersion blender or working carefully in two batches in a standard blender, blend the soup to your desired consistency (I prefer mine on the smoother side). If you feel like your soup is too thick, you can add more veggie stock. Place the soup back on the heat and cook it on low for an additional 10 minutes. Taste the soup and adjust the seasoning as necessary.

While the soup cookes, roast the turnips. Drizzle the turnips with the olive oil and a sprinkle of salt/pepper. Roast the turnips at 400 degrees until they are just starting to turn golden on the edges and have softened. Toss the pepitas with the turnips for the last 3-5 minutes of roasting time.

To serve, add a scoop of cooked rice to a bowl, then ladle in the soup. Top with the roasted turnip & pepita mixture.