Avocado Soup with Chili-Lime Pepitas

Ingredients

  • 1 medium poblano chile
  • 1 small white onion, sliced into 1/4 -inch-thick rings
  • 2-1/2 cups lower-salt chicken broth; more as needed
  • 2 medium firm-ripe avocados (6 to 7 ounces each), pitted, peeled, and cut into large chunks
  • 1/2 cup chopped fresh cilantro
  • 2 teaspoons chopped fresh flat-leaf parsley
  • 2 teaspoons chopped fresh marjoram or oregano (optional)
  • 1/4 cup fresh lime juice (from 2 medium limes)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Kosher salt
  • 1/2 cup plain whole-milk yogurt
  • 1 teaspoon extra-virgin olive oil
  • 1/2 cup pepitas (pumpkin seeds)
  • 1/8 teaspoon pure New Mexico chile powder; more for serving

Preparation

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