Make the dip: Simmer edamame in salted water about 8 minutes, until tender. Drain and transfer to food processor. Add sour cream, goat cheese, chipotles, lemon juice, garlic and salt and puree until smooth. Stir in oregano and transfer to a serving bowl. Cover and refrigerate for at least 1 hour or overnight.
Make the pepitas: Toss the pumpkin seeds with olive oil, salt, coriander and crushed red pepper and spread on a rimmed baking sheet. Bake at 375 degrees for 7 minutes or until the seeds begin to brown. Transfer to a bowl and toss with lemon zest and oregano.
Serve the dip at room temperature, topped with spiced pepitas. Makes 3 cups.