Creamy Roasted-Broccoli Soup With Buttermilk and Spiced Pepitas Recipe

Photographs: Daniel Gritzer

On the one hand, this is a cream of broccoli soup—because it's creamy and has broccoli. Yet it has no cream, and the broccoli flavor is deeper, thanks to roasting instead of blanching. A splash of buttermilk adds brightness, while a garnish of spiced roasted pepitas plays off the roasted broccoli flavor.

Note: As you shortcut, you can substitute the spices used for the pepitas with an equal amount of store-bought curry powder. If the store-bought curry powder is salted, be sure to taste pepitas before adding salt.

Recipe Details

Creamy Roasted-Broccoli Soup With Buttermilk and Spiced Pepitas Recipe

Active 30 mins
Total 60 mins
Serves 5 to 7 servings
Makes 10 cups


  • 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

  • Zest of 1 lemon


  1. Preheat oven to 375°F. Toss broccoli with 2 tablespoons olive oil and spread in an even layer on 2 rimmed baking sheets. Transfer to oven and roast until broccoli is tender and browned, about 25 minutes.

  2. In a Dutch oven, heat 2 tablespoons olive oil over medium-high heat until shimmering. Add onion and garlic and cook, stirring, until softened, about 3 minutes. Stir in 1/2 teaspoon coriander seed and red pepper flakes and cook until fragrant, about 1 minute.

  3. Add roasted broccoli, buttermilk, and just enough stock to barely cover vegetables. Bring to a simmer, then remove from heat. Working in batches if necessary, transfer vegetables and liquid to a blender. Starting on the lowest speed and gradually increasing to the highest speed, blend broccoli until a smooth puree forms. Drizzle in 4 tablespoons total olive oil while blender is running and return to a clean pot. Add as much of the remaining vegetable stock as necessary to thin to a creamy soup consistency. Season with salt.

  4. Meanwhile, lower oven to 350°F. In a mixing bowl, toss pepitas with 2 tablespoons olive oil, remaining 1/2 teaspoon ground coriander, cumin, mustard seed, and turmeric. Season with salt. Transfer to a parchment-lined baking sheet and roast until fragrant, about 10 minutes. Let cool.

  5. Scrape toasted spiced pepitas into a mixing bowl and stir in parsley, lemon zest, and remaining 2 tablespoons olive oil.

  6. Warm the soup, then spoon it into bowls. Top with spiced pepitas and some of their oil. Serve right away.

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Nutrition Facts (per serving)
316 Calories
22g Fat
23g Carbs
10g Protein
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Nutrition Facts
Servings: 5 to 7
Amount per serving
Calories 316
% Daily Value*
Total Fat 22g 29%
Saturated Fat 3g 17%
Cholesterol 2mg 1%
Sodium 813mg 35%
Total Carbohydrate 23g 8%
Dietary Fiber 7g 25%
Total Sugars 7g
Protein 10g
Vitamin C 91mg 456%
Calcium 153mg 12%
Iron 2mg 13%
Potassium 812mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)