Preheat oven to 350F. Toss chopped cauliflower with garlic, turmeric, olive oil, salt and pepper. Roast the cauliflower for 30 mixtures or until golden brown. In a large pot over medium heat, bring the vegetable stock, olive oil, bay leaf, rosemary and cauliflower to a simmer for 15 minutes. Remove bay leaf and chopped leaves from the stock. Transfer soup solids to a blender or food processor and ladle some of the broth with it. Puree the soup until smooth, slowly add in some more broth a little bit at a time. You are looking for creamy texture. Add in a little lemon juice and zest for the the final puree. Place a handful of greens and pumpkin seeps in a bowl and ladle some of the soup in. Garnish with some more pumpkin seeds for serving.