Cut the onion into quarters, mince the garlic, cut the cauliflower florets into quarters, and dice the pumpkin. Roughly chop the fresh coriander and set aside.

Add the water, onion, garlic, pumpkin, and cumin to a pot and bring to a boil.

Turn the heat down and let the soup with the lid on the pan simmer for about six minutes, until the pumpkin is soft.

Purée the soup with an immersion blender until smooth.

Add the cauliflower florets and let the soup with the lid on the pan simmer for another ten minutes, until the cauliflower is cooked through.

Divide the soup among bowls, sprinkle with the fresh coriander, and serve immediately.