In a large pot, sauté pancetta, onion, celery for 5-7 minutes.
Add cinnamon, nutmeg, ginger and garlic; continue to sauté for 2 minutes.
Add sweet potatoes and broth. Bring to a boil, lower heat and simmer, half-covered, for 20 minutes until sweet potatoes are soft.
Transfer to a blender and purée in batches.
Return to stove, add coconut milk and heat through.
Serve with a drizzle of coconut milk and topped with toasted sunflower seeds or pepitas.