Zucchini and Green Chili Soup
This soup gets cream-free creaminess from a velvety puree of cooked zucchini, a tender poblano pepper, and nutty pumpkin seeds.
- Makes4 servings
- Cook Time40 minutes
- 4
This simple pureed soup is rich and creamy but contains no dairy. Rather, the velvety consistency comes from zucchini cooked until fully tender and toasted pumpkin seeds simmered then pureed with the soup ingredients. To toast the pumpkin seeds, put them in a small skillet over medium heat and cook, stirring often, until lightly browned and fragrant. Though the soup is blended, be sure to finely chop the poblano chili so the pieces are fully softened by the time the zucchini is tender.
Don’t be shy about the heat when cooking the zucchini. Putting the slices into smoking-hot oil helps them brown quickly. The goal is to throughly tenderize the vegetables so they process into a smooth puree, and to do so as quickly as possible so they retain their fresh flavors. Don’t use an immersion blender to puree this soup; a conventional blender is best.
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