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Zucchini and Green Chili Soup

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.

By Courtney HillNovember 5, 2021

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Rating

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.

Tip

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.

Ingredients
  • 2

    tablespoons grapeseed or other neutral oil

  • 3

    medium zucchini (about 1½ pounds), halved and thinly sliced

  • 1

    large poblano chili, stemmed, seeded and finely chopped

  • 2

    tablespoons fresh oregano

  • ¼

    cup plus 2 tablespoons pumpkin seeds, toasted

  • 1

    bunch scallions, thinly sliced

  • Kosher salt and ground black pepper

  • Diced ripe avocado, to serve

  • Crumbled tortilla chips, to serve

  • Lime wedges, to serve

Step 1

In a large Dutch oven over high, heat the oil until barely smoking.

Add the zucchini and cook, stirring once or twice, until beginning to brown. Add the poblano, oregano, the ¼ cup pumpkin seeds, all but 2 tablespoons of the scallions and 1 teaspoon salt. Cook, stirring often, until the poblano is tender, 2 to 3 minutes.

Add 3 cups water and 1 teaspoon pepper, bring to a simmer and cook, uncovered and stirring occasionally, until the zucchini is just tender, about 4 minutes. Cool uncovered for about 5 minutes.

Step 2

Using a blender and working in batches to avoid overfilling the jar, puree in batches until smooth. Return the soup to the pot and reheat over medium, stirring occasionally.

Taste and season with salt and pepper.

Serve sprinkled with the remaining scallions, the remaining pumpkin seeds, avocado and tortilla chips. Offer lime wedges on the side.

Step 3

Crumbled queso fresco OR hot sauce OR both

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