Heat a large soup pot or dutch oven over medium high heat. Grease generously with the Organic Cocounut Oil and add the onion, carrot, and garlic. Saute until softened, about 10 minutes. Add the white wine and scrape any browned bits from the bottom. Add the broth, reserved pumpkin, thyme, sage, ginger, and cinnamon. Stir well. Cover and cook 20 minutes.