Roasted Root Vegetable Soup with Spicy Brown Butter

Ingredients

• 1/2 pound sweet potatoes, peeled and coarsely chopped
• 1 pound parsnips, peeled and coarsely chopped
• 1/2 pound rutabaga, peeled and coarsely chopped
• 1 pound carrots, peeled and coarsely chopped
• 1 poblano chili, seeded and chopped
• 3 tablespoons olive oil
• 1 teaspoon ground coriander
• 4 cups vegetable or chicken stock
• 1/2 cup half & half
• Kosher salt and freshly ground black pepper
• 1/2 cup toasted pepitas or pumpkin seeds
• 2 tablespoons unsalted butter
• 1/4 teaspoon smoked paprika
• ¼ teaspoon ground cumin
• 1/8 teaspoon cayenne
• Kosher salt