In a stock pot melt 2 tablespoons of butter on medium low heat and then add chopped garlic.
Saute the garlic for about 30 seconds and then add the cauliflower saute for 2 minutes.
Add the vegetable stock, turn the heat up to high and let stock come up to a boil. Lower the heat once the stock is come to a boil and put the lid on and let it simmer for 5-6 minutes or till the cauliflower is tender.
Once the cauliflower is fully cooked, add it to the blender along with the coup and blend till it is creamy and smooth.
Pour the soup back into the pot and add the nutmeg and salt & pepper to taste. Let the soup simmer on low for 2- 3 minutes.
Heat up a small pan on medium high heat, add the remaining butter and let it heat up.
Add the pumpkin seeds to the pan and toast them for 1-2 minutes.
Serve the soup in bowls, add the toasted pumpkin seeds on top and sprinkle with a pinch of chili flakes if you like. Enjoy
Note: If the soup is too thick just add a little more broth.If you would like to make this vegan just swap the butter for olive oil.