Creamy Zucchini and Pumpkin Seed Soup

In Zagreb, Croatia, we learned to make this soup, called krem juha od tikvica sa bučinim košticama. “Krem” means cream, but the soup has no dairy in it. Instead, it gets its richness from toasted pumpkin seeds that are simmered then pureed with tender slices of zucchini; together they yield a silky, velvety texture. Fresh dill and lemon zest lift and brighten the flavors. Our inspiration recipe used pumpkin seed oil; if you can find it, use it in place of the olive oil—it will heighten the nuttiness of the toasted seeds. Vegetable broth and chicken broth work equally well here, so use whichever you prefer.