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.
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.
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.
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!
*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.