1. Cut cauliflower into bite-sized pieces and place in a large bowl along with chick peas, onions and garlic. Coat vegetables in olive oil, salt, pepper and smoked paprika.
2. Lay vegetables on a baking sheet and roast in the oven until golden brown. Once cooked, reserved a few cauliflower and chickpeas to garnish.
3. Place the remaining roasted vegetables into a high-powered blender with vegetable stock and blend until smooth.
4. Place blended mixture into a saucepot and add coconut milk, spices and bring to a boil. Once thick, remove from heat and pour into serving bowls.
5. Garnish with roasted cauliflower, chickpeas, pumpkin seeds and serve with a baguette.