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In a soup pot, heat 1 Tablespoon oil over medium heat.
Add onion and garlic, stirring occasionally until softened, about 3 minutes.
Stir in carrots and cauliflower, along with salt and remaining olive oil. Add turmeric and cinnamon. Cook about 5 minutes, stirring frequently.
Cover vegetables with broth. Place lid on pot, and bring to a boil over high heat. Reduce heat to maintain a lively simmer, and cook until vegetables are very tender, about 30 minutes.
Using an immersion blender, puree the soup until smooth. Alternatively, puree the soup in a blender in batches.
Serve hot or cold in a small bowl. Top each serving with black pepper, 2 teaspoons yogurt, and 2 teaspoons pumpkin seeds. Enjoy!