Orange Rosemary Cream Of Cauliflower Soup

• 1 whole Cauliflower
• 2 Tablespoons Olive Oil, Plus 1 Tablespoon For The Roasted Pepper Puree
• 1 whole Onion, Chopped
• 3 whole Garlic Cloves, Minced
• 4 cups Vegetable Or Chicken Broth
• 1 whole Clementine, Only The Peel
• 1 sprig Fresh Rosemary
• 1 whole Pear (Anjou), Peeled And Chopped
• 1/2 cups Roasted Red Bell Peppers
• 3 Tablespoons Roasted Pumpkin Seeds

1. 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.
2. 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.
3. 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.
4. To prepare Roasted Pepper Puree, place roasted peppers and remaining tablespoon of olive oil in a food processor and process until smooth.
5. To serve, ladle soup into bowls. Put a spoonful of Roasted Pepper Puree on top and sprinkle with pumpkin seeds.
6. Serves 6-8.

cauliflower, olive oil, onion, garlic, vegetable or chicken, clementine, rosemary, red bell peppers, pumpkin seeds

Taken from tastykitchen.com/recipes/soups/orange-rosemary-cream-of-cauliflower-soup/ (may not work)