Description

1. Heat olive oil in a large pan over medium heat.
2. Add chopped onions and sauté until starting to turn translucent.
3. Add garlic and sauté for an additional minute.
4. Add vegetable broth, cauliflower, curry blend, cumin, cayenne pepper and sea salt.
5. Bring to a boil over medium-high heat.
6. Reduce heat, cover and let simmer for 10 minutes or until cauliflower is tender.
7. Remove from heat and let slightly cool.
8. Place 2 cups of slightly cooled cauliflower in a blender.
9. Add ½ cup coconut milk and place top on blender slightly slanted to release steam.
10. Blend until smooth.  Repeat until all cauliflower mixture is blended.
11. Season to taste with additional sea salt and pepper.
12. Reheat blended soup if desired.
13. Garnish with toasted pumpkin seeds and fresh cilantro.