Orange Rosemary Cream of Cauliflower Soup

Remove leaves and stem from cauliflower and cut into even pieces. Slice the cauliflower into roughly 1/2″ slices, and then cut the slices crosswise into even pieces. Since the soup is going to pureed anyway, there’s no need to cut the cauliflower into florets.

In a large soup pot, heat 2 tablespoons oil over medium heat. Add the onion and garlic and saute until onions are softened, about 3-4 minutes. Add broth, clementine peel, rosemary and cauliflower. Bring to a boil, then reduce heat and cook on low, covered, for 20 minutes until cauliflower is soft.

Remove from heat and add pear. Puree in batches in a blender until smooth. Return to soup pot and keep warm until ready to serve.

To prepare Roasted Pepper Puree, place roasted peppers and remaining tablespoon of olive oil in a food processor and process until smooth.

To serve, ladle soup into bowls. Put a spoonful of Roasted Pepper Puree on top and sprinkle with pumpkin seeds.

Serves 6-8.