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Add peas to a blender (no need to thaw!) with most of the mint and coriander (saving some for garnish), pickled jalapeños, roughly chopped cucumber, and garlic. Blitz well until smooth and then loosen with water. Pop the soup in the fridge for a few hours or until really cold.
Make the chipotle pepitas by heating olive oil in a frying pan over a medium heat. Add the pumpkin seeds and toast for 3 mins until smelling nutty, then stir through the chipotle paste and cooking for another 30 seconds. Remove from the pan and set aside.
Slice the green chilli. Serve the soup in chilled bowls with a couple of ice cubes, then top with the chipotle seeds, feta, green chilli, and remaining herbs.