Chili-Spiced Pumpkin Soup with Pork, Cauliflower, Cilantro & Lime

Directions

1. Wash and dry all produce, then separate the cauliflower into florets and chop the stems into smaller pieces.
2. Wash the cilantro, then remove the leaves from the stems and finely mince; mix half the cilantro into the cauliflower and reserve the rest for garnish.
3. Heat a medium saucepan over medium-high heat and drizzle in a small amount of oil.
4. Add the pork with a pinch of cayenne and chili powder, breaking it up as it cooks until browned and crumbly, about 4–5 minutes.
5. Finely dice the onion and mince the garlic; add them to the bowl with the cauliflower and the chopped cilantro.
6. When the pork is browned, add the cauliflower mixture to the pan and cook until the vegetables start to soften, about 3–4 minutes.
7. Pour in the broth and pumpkin puree, stirring to combine; bring to a boil over high heat, then reduce to a simmer and cook until the cauliflower is tender, about 10 minutes.
8. Finish by squeezing in lime juice, stir well, and remove from heat; serve in bowls and sprinkle with the remaining cilantro.