Soup:
2 tablespoons olive oil
1 medium onion, chopped
2 1/2 teaspoons minced fresh ginger
2 garlic cloves, minced
1/2 Asian pear, chopped (other 1/2 used for relish)
1/2 teaspoon ground cinnamon
1 head cauliflower, about 2 lb., leaves removed and chopped into florets (1 cup florets reserved for relish below)
2 small Yukon gold potatoes, peeled and chopped
1 red chili, top removed, sliced in half and seeds removed but left mostly whole
3 cups water
salt and pepper, to taste
Cauliflower, Asian Pear, and Pepita Relish, for serving (recipe below)

Cauliflower, Asian Pear, and Pepita Relish:
1 tablespoon olive oil
1 cup reserved cauliflower florets, chopped finely
1 teaspoon honey (maple syrup, if vegan)
1 teaspoon white wine vinegar
1/2 reserved Asian pear, diced
1/4 cup pepitas (pumpkin seeds), toasted until golden and puffed
2 teaspoons extra-virgin olive oil
salt and pepper, to taste