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To a large pot set over medium heat, add the bread crumbs and 3 tablespoons of the oil. Cook, stirring frequently, until crisp and golden, about 3 minutes. Stir in the parsley and pumpkin seeds, season with salt and black pepper to taste, and scrape into a bowl.
To the empty pot, add the vegetable stock (or an equivalent amount of generously sated water) and bring to a boil. Add the broccoli and cook until just tender and bright green, about 5 minutes. Turn off the heat.
Using a slotted spoon, transfer half of the broccoli to a blender or food processor. Add 1½ cups of the cooking liquid and the remaining olive oil. Blend until smooth, adding cooking liquid as needed until it has a creamy, yogurt-like consistency. Season the purée with salt and black pepper to taste and divide between two warmed plates.
Drain the remaining broccoli and place atop the purée. Scatter both plates with the bread crumb mixture, drizzle with more olive oil, and serve.