Prepare the dukkah: Place the pine nuts, pistachios, benne seeds, sunflower seeds, coriander seeds, cumin seeds, fennel seeds, salt, sumac, and pepper in a medium sauté pan, set over medium heat, and cook, moving continually, until aromatic and slightly toasted, 6 to 8 minutes. Be careful not to burn.

Prepare the mint pistou: Place the mixture in a food processor and pulse 3 to 4 times until roughly chopped. Set aside. Store any unused dukkah in an airtight container for 2 to 3 weeks.

Place the almonds in a small sauté pan, set over medium heat and cook, stirring occasionally, until lightly toasted, about 4 minutes. Set aside to cool, and then roughly chop.

Place the almonds, mint, parsley, lemon zest, and lemon juice in a food processor and pulse until a rough paste forms, 5 to 6 times.

With the machine running, slowly add the olive oil. Taste and season with salt as desired. Set aside until ready to use.

Make the bisque: Place the bacon in a large, heavy pot set over medium heat, and cook until crisp and golden brown, 5 to 6 minutes. Remove the bacon from the pot with a slotted spoon and drain on a paper towel. Set aside and reserve.

Add the butter, ramps, and red pepper flakes to the pot and cook until the ramps have wilted and are tender, about 5 minutes.

Increase the heat to medium high, add the potatoes, reserved bacon, and vegetable stock and bring to a boil. Reduce the heat to low and simmer for 20 to 25 minutes, or until the potatoes are tender.

Add the heavy cream, milk, and honey and stir to combine. Taste and adjust seasoning as desired. Simmer for 2 to 3 minutes to heat through.

Remove from the heat and set aside to cool slightly. Transfer the mixture in batches to a blender and carefully puree until smooth. Pour the soup back into a clean pot and set over low heat to keep warm until ready to serve.

Serve immediately, in bowls garnished with a sprinkle of the dukkah and a drizzle of the pistou.