This creamy soup is full of veggies and free of dairy & oil.
In a 4-6 liter pot, cook minced garlic and roughly chopped yellow onion for about 5 minutes.
Add sliced carrots, cauliflower, vegetable broth, pumpkin puree and spices. Cover and simmer on medium-low heat for 30-35 minutes until vegetables are tender.
Blend soup in the pot with an immersion blender or carefully blend in a high speed blender. If using a blender you will need to do in multiple batches, use a bowl to hold blended soup before returning to the pot.
Stir in 1/2 cup or more of plant based milk until desired consistency is reached. Make sure your milk in unflavored/ plain. (I made mine with oatmilk for extra creaminess)
Divide soup into 4 bowls, top with pepitas/pumpkin seeds and optionally a spoonful of vegan sour cream. Salt and Pepper soup to taste.