In a large saute pan, combine 2 tablespoons of the olive oil and the riced cauliflower. Mix in the curry powder, paprika, garlic powder, cumin and salt.
Saute for 5 minutes, stirring occasionally. Remove from the heat and set aside.
Add the remaining olive oil to a large stockpot along with the chopped onion. Saute for 4 minutes, add the minced garlic and saute for another 2 minutes.
Add the vegetable broth, carrots, kale and spiced cauliflower to the pot as well.
Bring to a boil and then simmer for 15 minutes over low heat.
Stir in the coconut milk, black pepper and sea salt.
Divide between bowls and garnish with pumpkin seeds.