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Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Drain the remaining broccoli and place atop the purée. Scatter both plates with the bread crumb mixture, drizzle with more olive oil, and serve.