This is my basic recipe for a non-dairy "cream" soup. The cream refers to the fact that the vegetable is pureed.
1 quart broth (either chicken or vegetable)
1 pound vegetable ( this can be pumpkin, broccoli, carrot, kohlrabi, whatever)
Cook the vegetables in the broth. When they are tender, remove them from the broth and use either the blender or food processor to puree them. Add small amounts of liquid as needed, if you are making a lot of soup, process in smaller batches.
Return the pureed vegetables to the pot and combine with the remaining broth. Add appropriate seasonings, such as salt and pepper and/or ginger and nutmeg for pumpkin or carrot soup. Simmer until the flavours are married.