Goat Cheese-Edamame Dip With Spiced Pepitas

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1 1/2 pounds shelled edamame

1 cup sour cream

5 ounces fresh goat cheese, crumbled

3 chipotles in adobo, chopped, plus 2 tablespoons of adobo sauce from the can

1/4 cup fresh lemon juice

1 small garlic clove, chopped

2 teaspoons kosher salt

1 tablespoon chopped oregano

1/2 cup raw pumpkin seeds

1 teaspoon extra-virgin olive oil

1/2 teaspoon salt

1/4 teaspoon ground coriander

1/4 teaspoon crushed red pepper

1 teaspoon finely grated lemon zest

1 teaspoon chopped oregano

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