POT HEARTY SOUP

BUTTERNUT SQUASH SOUP:
2.5 lb butternut squash
¾ cup celery
1 cup carrots
2 shallots diced
4 cloves garlic
1 2-inch piece of ginger
5 large sage leaves
6 sprigs of fresh thyme
1 large Anjou pear
3 cups vegetable broth
13.5 oz full-fat coconut milk
1 tsp kosher salt or to taste
1 tsp coarse black pepper
½ tsp cardamom
2 tbsp coconut sugar
Pepitas
Reserved coconut cream
Chives