Preheat the oven to 400'F. Line a baking sheet with parchment paper.

Cut the cauliflower into florets. Then peel and cube the pumpkin, cut the onion into quarters and peel the garlic cloves. (You can use any pumpkin you like, but I recommend a pie pumpkin as they are easier to cut, peel and clean - you will need a 3-4 pound pumpkin to get the amount needed after processing the vegetable)

Add your prepared vegetables to the prepared baking sheet. Drizzle the vegetables with olive oil.

Place in the oven to roast for 30-35 minutes, or until all vegetables are tender and have a nice caramelized color. It adds so much to the flavor to have the caramelized color, so leave them in until they are done. Flip the vegetables halfway through to ensure even cooking

Transfer the roasted vegetables to a high speed blender. You can do this in batches. Add some vegetable broth to ensure the mixture blends until smooth. Allow the steam to escape as needed. You can also put them in the pan / pot and use an immersion blender. Blend as much as you like but I recommend it very smooth.

As you complete each batch of vegetables, add them to a pot that will hold all the liquid. Add the rest of the vegetable broth if necessary. Add the smoked paprika, Italian seasoning, cumin, brown sugar and black pepper to the pot and let cook for 10-15 minutes at a low simmer.

Remove from heat and stir in the almond milk and mixed well.

Makes 4 servings of 2 cups each.