Cauliflower Soup with Toasted Pumpkin Seeds
White pepper is used because of its color, but black pepper will also work.
Recipe information
Yield
serves 8 to 10
Ingredients
Toasted Pumpkin seeds
Preparation
Step 1
Wrap the bay leaf and cloves in cheesecloth; tie with kitchen twine. Place in a large saucepan; add the stock, cauliflower, potato, fennel, onion, and 5 1/2 cups water. Bring to a boil; reduce heat, and simmer until the vegetables are very tender, about 25 minutes. Discard the clove bundle.
Step 2
Working in batches and filling the blender no more than halfway, puree the soup until smooth. Return the soup to the saucepan; stir in the milk. Place over medium heat until just heated through (do not boil). Add the nutmeg, and season with salt and pepper.
Step 3
Sprinkle the soup with pumpkin seeds, and drizzle with pumpkin seed oil, if desired. Serve hot or at room temperature.
Toasted Pumpkin seeds
Step 4
Preheat the oven to 375°F. Combine the seeds and oil on a parchment-lined rimmed baking sheet. Season with salt; toss to combine. Spread in a single layer. Toast until crisp, stirring occasionally, about 10 minutes.
