White pepper is used because of its color, but black pepper will also work.

　　

Ingredients

serves 8 to 10

　　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)

　　

Toasted Pumpkin seeds

1 cup raw pumpkin seeds or pepitas, hulled

　　1 tablespoon olive oil

　　Coarse salt

　　(makes 1 cup)

　　

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.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.