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Zucchini and Green Chili Soup
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.
4
Servings
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.
40 minutes
Ingredients
-
2
tablespoons grapeseed or other neutral oil
-
3
medium zucchini (about 1½ pounds), halved and thinly sliced
Directions
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01In 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.
Reviews
September 21, 2025
Amazingly Good though Simple
Delicious and creamy with only vegetables, seeds, and water! Hard to believe no dairy involved. Followed as written except for substituting sunflower seeds for pumpkin seeds. Added hot smoked salmon one night and cooked lamb, spinach, feta meatballs the next for added heft and protein.
September 9, 2025
Bright, Creamy, and Full of Flavor
This soup is vibrant and delicious, with just the right kick of heat at the finish. The toasted pepitas, tortilla chips, and scallions were perfect toppings. I added a second poblano for extra spice, and it worked beautifully. With an abundance of zucchini from the garden, we’ll be making this again soon, and likely doubling or tripling the batch to freeze for later in the year.
August 3, 2024
Delicious use of summer zucchini
I made this as written because a neighbor delivered a zucchini from her garden the size of a baseball bat. We didn't get to it the night I made it, so I served it cold the next day with all the garnishes. Delicious and refreshing on a hot Summer night. Kind of like a green vichyssoise. The hot sauce and avocado really elevate it.
July 11, 2022
Delicious!
I loved this! So easy and very flavorful. I think the toppings are pretty key here and take this beautifully colored soup to the next level. I added cilantro to the toppings. Yum!
July 15, 2022
Beautiful colour!
I like this soup. Light and refreshing. It reminded me of their other zucchini soup with pumpkin seeds. I'll make it again.
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What a great and unique recipe for contending with one too many overly large zucchinis! Went for all of the garnishes and it killed in our house.