In a large soup pot, melt margarine and caramelize the onion and garlic to your liking.
Once you complete that step, pour in the vegetable broth, pumpkin puree and peanut butter. With a strong wooden spoon, mix the pumpkin, vegetable broth, and peanut butter into a smooth texture. Simmer on low heat.
Add almond milk and stir again until smoothly mixed.
Add in the nutmeg and curry seasoning and stir until evenly mixed into soup.
Cover and allow to come to a boil on low heat. Once it boils, turn heat off.
Allow to cool slightly and then serve. Add toppings as desired.