In a medium
soup pot, heat olive oil and sauté onion, salt, and pepper until onion
is soft. Stir in flour and cook for 2-3 minutes, stirring constantly.
Slowly add vegetable stock and cook until mixture begins to thicken. Add
pumpkin, soy milk, and nutmeg. Heat through, then stir in pepitas. Serve
hot or chill thoroughly and serve cold. Garnish with freshly grated
crunchy pepitas combine to make this creamy, dairy free soup a
delightful dish served either hot or cold.