Cauliflower Soup with Toasted Pumpkin Seeds

• 1 fresh or dried bay leaf
• 4 whole cloves
• 1 3/4 cups homemade or low-sodium store-bought chicken stock
• 1 head cauliflower, trimmed and cut into 1-inch florets
• 1 russet potato, peeled and quartered
• 1 bulb fennel, trimmed and chopped into 2-inch pieces
• 1 large white onion, coarsely chopped
• 1/2 cup milk
• Pinch of freshly grated nutmeg
• Coarse salt and freshly ground white pepper
• Toasted pumpkin seeds (recipe follows)
• 1/4 cup pumpkin seed oil (optional)
• 1 cup raw pumpkin seeds or pepitas, hulled
• 1 tablespoon olive oil
• Coarse salt
• (makes 1 cup)

1. Wrap the bay leaf and cloves in cheesecloth; tie with kitchen twine.
2. Place in a large saucepan; add the stock, cauliflower, potato, fennel, onion, and 5 1/2 cups water.
3. Bring to a boil; reduce heat, and simmer until the vegetables are very tender, about 25 minutes.
4. Discard the clove bundle.
5. Working in batches and filling the blender no more than halfway, puree the soup until smooth.
6. Return the soup to the saucepan; stir in the milk.
7. Place over medium heat until just heated through (do not boil).
8. Add the nutmeg, and season with salt and pepper.
9. Sprinkle the soup with pumpkin seeds, and drizzle with pumpkin seed oil, if desired.
10. Serve hot or at room temperature.
11. Preheat the oven to 375F.
12. Combine the seeds and oil on a parchment-lined rimmed baking sheet.
13. Season with salt; toss to combine.
14. Spread in a single layer.
15. Toast until crisp, stirring occasionally, about 10 minutes.

bay leaf, cloves, chicken, cauliflower, russet potato, fennel, white onion, milk, nutmeg, salt, pumpkin seeds, pumpkin seed oil, pumpkin seeds, olive oil, salt

Taken from www.epicurious.com/recipes/food/views/cauliflower-soup-with-toasted-pumpkin-seeds-392301 (may not work)