Roast the pumpkin. Preheat the oven to 425°F. Cut the pumpkin in half and scoop out the seeds and strings. Place the pumpkin cut-side down on a baking sheet and roast for 30 to 40 minutes, or until the flesh is very tender and easily pierced with a fork.

Let the pumpkin cool until you can comfortably handle it. Scoop the roasted flesh from the skin and set aside.

Cook the bacon. Add the chopped bacon to a large Dutch oven or heavy-bottomed pot and cook over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside, leaving the rendered bacon fat in the pot.

Cook the vegetables. Add the onion, carrots, celery and fennel to the bacon fat. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until the vegetables begin to soften.

Add the minced garlic and cook for about 30 seconds, just until fragrant.

Add the roasted pumpkin, chicken stock, salt and black pepper. Bring to a gentle simmer and cook for 15 to 20 minutes, or until the vegetables are completely tender.

Blend the soup. Remove the pot from the heat and use an immersion blender to puree the soup until smooth. If using a countertop blender, work carefully in small batches when blending hot soup.

Return the soup to low heat and stir in the coconut milk. If the soup is thicker than you like, add additional chicken stock a little at a time. Taste and adjust the salt and pepper.

Make the garlic sage butter. Melt the butter in a small skillet over medium-low heat. Add the garlic and sage and cook for 1 to 2 minutes, just until the garlic is fragrant and the sage begins to crisp. Do not let the garlic brown.

Ladle the roasted pumpkin soup into bowls. Top with the reserved bacon and spoon a little warm garlic sage butter over each serving.