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Poblano Zucchini Soup Recipe with Chili Lime Pepitas

Ready in 30 minutes, this gluten-free and vegan Poblano Zucchini Soup Recipe features simple ingredients and is topped with crunchy pepitas coated in a zesty chili-lime mixture!

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4
Calories: 352 kcal
Course: Soup , Dinner
Cuisine: Vegan

Ingredients

  • 2 tablespoons olive oil
  • 1 shallot sliced into thick rings
  • 1 white onion roughly chopped
  • 5 Poblano chiles seeded and roughly chopped
  • kosher salt
  • 2 large zucchini halved and sliced
  • 3 cups So Delicious Dairy Free Organic Unsweetened Almondmilk with Cashew
  • 1 cup Pepitas
  • ½ lime
  • 1 tablespoon chili powder
  • Chili oil for drizzling (optional)
  • 1 cup So Delicious Dairy Free Mozzarella Flavored Shreds for topping (optional)
  • 4 shishito peppers for topping (optional)

Instructions

    Cup of Yum
  1. Heat olive oil in a large pot over medium-high heat. Once shimmering, add the shallot, onion, and poblano chiles. Sprinkle with salt, stir to coat, and cook until golden brown and softened, around 10 minutes. Add the zucchini and continue cooking until the zucchini has softened, sprinkling with more salt, around 3 minutes more.
  2. Remove vegetables from pot and add to a high-powered blender and blend mixture until smooth. Transfer puree back to pot and add the So Delicious Almondmilk with Cashew and stir gently to combine. Heat on medium-low until hot and starting to bubble. Adjust seasoning as needed.
  3. While soup cooks, add pepitas to a dry skillet over medium heat and toast lightly for five minutes. Squeeze lime juice over pepitas and sprinkle with chili powder and salt and stir to combine. Remove pan from heat and set aside until ready to serve.
  4. To serve, spoon soup into bowls, then drizzle with chili oil, sprinkle with So Delicious Dairy Free Mozzarella Flavored Shreds and Chili Lime Pepitas. Serve with shishito peppers as desired as well and enjoy!

Notes

  • *If you can't find poblano peppers, use anaheim peppers instead. They are generally smaller and lighter in color, so you may need one or two extra.
  • *To add spice without chili oil, stir in cayenne pepper into the soup, starting with ¼ teaspoon and building from there.
  • *Feel free to use cashews or walnuts instead of pepitas if you can't find any, or pistachios.

Nutrition Information

Calories 352kcal (18%) Carbohydrates 27g (9%) Protein 10g (20%) Fat 25g (38%) Saturated Fat 6g (30%) Sodium 369mg (15%) Potassium 911mg (26%) Fiber 9g (36%) Sugar 10g (20%) Vitamin A 1466IU (29%) Vitamin C 155mg (172%) Calcium 64mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 352

% Daily Value*

Calories 352kcal 18%
Carbohydrates 27g 9%
Protein 10g 20%
Fat 25g 38%
Saturated Fat 6g 30%
Sodium 369mg 15%
Potassium 911mg 19%
Fiber 9g 36%
Sugar 10g 20%
Vitamin A 1466IU 29%
Vitamin C 155mg 172%
Calcium 64mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.