Heat the oil and butter in a pot.
Add the onion and garlic and cook until the onion is soft and translucent.
Add the zucchini and sauté for 2 minutes.
Add the vegetable broth, cook partially covered for 15 minutes or until the vegetables are soft.
Add the basil and cook for 2 more minutes. Strain and blend. Add salt and pepper.
Put everything in the pot, add coconut cream, stir well and add the pomegranate arils.
Serve.
