Instructions

In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until translucent.
Add the minced garlic and cook for another minute until fragrant.
Add the chopped cauliflower, pumpkin puree, and vegetable broth to the pot. Bring to a boil, then reduce heat to simmer. Cook for about 20-25 minutes or until the cauliflower is tender.
Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a blender in batches.
Stir in the heavy cream, ground nutmeg, salt, and pepper. Heat the soup over low heat until warmed through.
Serve hot and garnish with a sprinkle of nutmeg or a dollop of sour cream if desired.