In a medium pot over medium heat melt coconut oil. Add onions, garlic, and ginger and cook for 5 minutes until onions are tender.
Add cauliflower, chickpeas, and vegetable stock. Simmer partially covered for 5 minutes.
Remove cover add coconut milk, pumpkin, curry powder, salt, turmeric, and black pepper. Stir well to combine. Cook for 10 minutes, stirring every few minutes.
Remove from heat, stir in lime juice.
Serve over rice with fresh cilantro and lime wedges.