Zucchini & Pumpkin Seed Soup

Super easy & so healthy soup!  One of my favorites especially during the summer when there's local zucchini.

Ingredients:
-3 TBS extra virgin olive oil
-1 cup raw pumpkin seeds
-1 medium onion, chopped
-salt & pepper
-2TBS flour or gluten-free flour
-2lbs zucchini chopped into 1/2 inch pieces (~7 cups)
-1 bunch fresh dill, chopped
-4 cups low-sodium chicken or veggie broth
-1 tsp grated lemon zest
-2TBS fresh lemon juice

Steps:
1) Heat olive oil over medium heat

2) Add pumpkin seeds & stir until lightly toasted (about 5 minutes); remove with slotted spoon
 & set aside

3) Add onion & 1tsp salt cooking until onion softens but isn't brown (5-8 minutes)

4) Add flour & stir consistently for 1 minute until well mixed

5) Add dill & zucchini stirring so everything is combined

6) Add chicken broth & pumpkin seeds

7) Bring to a boil, then reduce to medium

8) Cook, uncovered, stirring occasionally, at a simmer, until zucchini is translucent, 5-10 minutes

9) Remove from heat & allow to cool for 5 minutes

10) Carefully add to blender & puree until smooth (may have to be done in batches)

11) Return to pot, stir in lemon zest & juice, & heat over low heat

12) Enjoy!