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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