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Wash and dry the fresh produce.
Separate cauliflower into bite-sized florets and cut stems into smaller pieces; place in a medium bowl and set aside.
Preheat a large pot over medium-high heat.
While the pot heats up, shave cilantro leaves off the stems; discard stems and mince the leaves. Add half of the cilantro to the bowl with the cauliflower (reserving the rest for serving).
Once the pot is hot, add oil and swirl to coat the bottom; add pork and spices. Cook, breaking the meat apart with a spoon, until browned and crumbly, 4-5 minutes.
Meanwhile, peel, halve, and small dice onion; peel and mince garlic. Add both to the bowl with the cauliflower and cilantro.
When the pork is done, add veggies to the pot and cook, stirring occasionally, until starting to soften, 3-4 minutes.
Add broth and pumpkin to the pot; stir to combine and bring the soup to a boil over high heat. Once boiling, reduce heat to medium and simmer, stirring occasionally, until the cauliflower is soft, about 10 minutes.
When the soup is done, juice lime into the pot, stir to combine, and remove from heat.
To serve, divide soup between bowls and sprinkle with reserved cilantro. Enjoy!