Zucchini and Green Chili Soup

4 Servings

40 minutes

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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.

40 minutes


  • 2

    tablespoons grapeseed or other neutral oil

  • 3

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


Robert R.
July 11, 2022
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!
Amy T.
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.
Jon S.

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.