Creamy Roasted-Broccoli Soup With Buttermilk and Spiced Pepitas Recipe

Ingredients (15)

• 2 pounds broccoli, stalk trimmed and heads cut into florets
• 10 tablespoons extra-virgin olive oil, divided
• 1 large yellow onion, thinly sliced (about 1 1/2 cups)
• 4 medium cloves garlic, crushed (about 4 teaspoons)
• 1 teaspoon ground coriander seed, divided
• 1/4 teaspoon red pepper flakes
• 1 1/2 cups buttermilk
• 1 1/2 quarts homemade or store-bought low-sodium chicken stock or vegetable stock
• Kosher salt
• 1 cup pumpkin seeds
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground mustard seed
• 1/4 teaspoon turmeric
• 2 tablespoons minced fresh parsley leaves
• Zest of 1 lemon