Sauté the onion and spices with olive oil in a saucepan.
Add the pumpkin, the carrots, the potatoes and sauté for a minute.
Add the vegetable broth and let it boil. Lower the heat and cook for about 1 hour, until carrots and pumpkin are softened enough.
Add the almond drink and salt.
Once it’s boiled, remove it from the heat and mix the soup so that it gets a veloute texture.
Serve with toasted bread rolls and pumpkin seeds.