Poblanos peppers vary in their spiciness, I usually purchase a few extra incase I find a very spicy pepper. I always taste a small piece of each pepper to assure it’s not too spicy and could ruin the soup. Roast peppers over a n open gas flame, turning frequently until skin is charred (alternatively, use the broiler to
roast). Place the roasted peppers in a bowl and cover with a towel to allow to sweat and cool. Once cool, scrape the char off the peppers.

In a medium saute pan, heat the coconut oil to medium high heat and saute the onion for about 8-10 minutes until translucent, add garlic and cook for an additional 3 minutes until fragrant. Add 2 cups stock to the pan and cook the peas until tender

Place all ingredients into a blender and blend to desired smoothness.

To make krema, add all ingredients to a blender and blend until very smooth, keep for up to 4 days in the fridge.

To serve, portion soup into a bowl and drizzle with krema and garnish with roasted pepitas