Add coconut oil to a medium skillet over medium-high heat. Once heated through, add the tempeh and stir well to coat in oil. Cook until tempeh is lightly browned all over. Add the pepitas and cook for 2 additional minutes, stirring frequently. Turn off heat and set aside.
Place a large pan over medium-high heat and scoop a large spoonful of the coconut cream (from the top of the can) into the pan. Once hot, add in the garlic, onion, jalapeno, cumin and salt.
Sauté for 5 minutes or until the onions soften. Add the remaining coconut milk (scrape out all the good stuff!) and water and bring to a simmer.
Add in the broccoli and spinach and cook for another 5 minutes. Remove the soup from the heat and puree with an immersion blender (or if you don’t have one do in batches in a regular blender or food processor).
If the soup is too thick, add additional water. Add salt to taste.
Serve sprinkled with tempeh, pepitas, and green onions.