Preheat the oven to 400F.
Chop the cauliflower into florets and place in a large bowl with avocado oil, turmeric, sea salt and pepper. Add in the chopped red onion and garlic cloves and mix to well combine.
Place the cauliflower and onion on a large rimmed baking sheet and bake for about 25-30 minutes, flipping occasionally so they are evenly cooked.
Meanwhile, add the coconut milk and bone broth to your high powered blender.
Once the cauliflower is tender, add that to your blender as well. Blend until completely smooth.
Transfer the soup into a large pot and let simmer. Add in the paprika, cumin, and coriander. Add more spice to taste.
If the soup is too thick for your preference, add more bone broth or filtered water until desired consistency.
While that simmers, toast the pumpkin seeds in a pan on low heat until browned.
Chop the chives or herb of choice for garnish.
Once the soup is hot, serve and enjoy! Keep the soup stored in an airtight container in the fridge for up to one week.