Heat a 12" Stainless Clad Frying Pan over medium-high heat. Add the olive oil to the pan and heat slightly. Next, add the garlic, onion, parsnip, celery, and pumpkin to the sauté pan. Sauté for 10-12 minutes until the ingredients are cooked through, deglazing with a small amount of water as needed.

Add the sage leaves, curry powder, cinnamon, pepper flakes, and salt and continue to cook for an additional 2-3 minutes.

Remove from the stove top and allow to cool slightly. Place vegetable stock and coconut milk into the Vitamix container and add the sautéed vegetable mixture. Secure the lid.

Start the blender on its lowest speed, then quickly increase to it's highest speed. Blend for 5 ½ minutes or select the Hot Soup Program if your machine is equipped. Pour into a soup bowl and enjoy.