Directions

1. 1
   Heat olive oil in a large pot over medium heat. Add the onion and cook for 4-5 minutes until softened and translucent.
2. 2
   Add the garlic and ginger and saute for another minute until fragrant.
3. 3
   Stir in the curry powder, cumin, coriander, and turmeric. Toast the spices for about 30 seconds, stirring constantly so they don't burn.
4. 4
   Add the cauliflower florets and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 18-20 minutes, until cauliflower is fork-tender.
5. 5
   Pour in the coconut milk and stir. Using an immersion blender (or working in batches in a regular blender), blend the soup until completely smooth and creamy.
6. 6
   Stir in the lime juice, then season with salt and pepper. Taste and adjust seasonings as needed.
7. 7
   Ladle into bowls and garnish with fresh cilantro and toasted pumpkin seeds. Serve hot with warm naan or crusty bread.