Toss the sweet potatoes, 2 tablespoons of the coconut oil and cinnamon together on a parchment-lined baking sheet with a pinch of salt. Bake until the sweet potatoes are softened and a little bit browned, about 20 minutes.
Meanwhile, heat the remaining tablespoon of coconut oil in a skillet over medium heat. Add the onions, garlic and curry powder and cook, stirring occassionally, until softened and browned, a solid 10 minutes.
Combine the sweet potatoes and the onions in a blender along with the chicken stock and, working very carefully, puree until smooth.
Season the soup to taste with salt and serve hot with a scattering of cilantro and toasted pumpkin seeds.
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