In a large saucepan, add courgettes, half of the spring onions and pinch of dukkah and bring to a boil. Reduce heat to a simmer and cover with a lid for 5 minutes or until the courgettes are tender. Then remove from heat and let cool for 30 minutes.
Add the remaining onions, cucumber, coriander, half of the lime juice, and pinch of salt in a bowl and toss the mixture well. Once cool, cover with cling film and put in the fridge.
Blend the remaining lime juice, the avocado, a pinch of salt and the courgette mix and process until smooth. Cover and put back in the fridge to completely chill for approximately 2 hours.
Serve cold in soup bowls with cucumber salsa on top. Drizzle with cashew cream if wanted.